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–+ servings
hojicha banana bread closeup slice on plate

Hojicha Banana Bread

Print Recipe
Give banana bread a mild, roasty, green tea flavor with the addition of hojicha powder.
Course Breakfast, Snack
Cuisine Asian American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 8x4 inch loaf

Equipment

  • 1 8x4" loaf pan can sub 9x5"pan as well

Ingredients

  • 2 cups all purpose flour 250g
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 3 tbsp hojicha powder 8g
  • 2 eggs
  • 4 very ripe bananas 400g
  • 3/4 cup light brown sugar 142g
  • 1/2 cup melted unsalted butter 113g
  • 1/3 cup sour cream 80g
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/4 cup turbinado sugar optional

Instructions

  • Preheat oven to 350 degrees F and grease an 8x4" loaf pan. Line with parchment paper if you want to remove bread completely from the pan after baking.
  • In a large bowl, whisk flour, salt, baking soda, and 3 tablespoons of hojicha powder.
  • In a separate bowl, mash your bananas (with a fork, by hand, whatever works).
  • Mix your remaining wet ingredients with the mashed bananas: eggs, brown sugar, butter, sour cream, and vanilla bean paste.
  • Stir wet and dry ingredients together until you have a batter with no dry lumps remaining.
  • Pour batter to your prepared loaf pan and sprinkle the top with turbinado sugar (if using).
  • Bake for one hour. Check for doneness by sticking a wooden skewer down the center of your bread. If the skewer comes out with wet batter, continue baking until the skewer comes out clean, up to 10-15 minutes more.
  • Allow banana bread to cool to room temperature, then slice and serve.

Notes

  • White sugar can be subbed for brown sugar
  • Plain yogurt or plain Greek yogurt can be subbed for the sour cream
  • The turbinado or demerara sugar adds a nice crunch to the top but is totally optional!
  • This batter can also be baked in a 9x9" square baking pan. Start checking for doneness around 45 minutes.