Instructions

1
Preheat the oven to 175 °C. Line a loaf tin with baking paper or lightly grease it. In a large bowl, mash or blend the bananas until smooth. Stir in the brown sugar. In another bowl, whisk together the flour, baking soda, baking powder, salt, and matcha powder.

2
Add the dry ingredients to the banana mixture and mix until just combined. Stir in the melted butter and then gently fold in the raspberries. Pour the batter into the prepared tin and smooth the top. Bake for 30–40 minutes, or until golden and a toothpick inserted into the centre comes out clean. Let the loaf cool for at least 15 minutes before slicing or glazing.

3
For the raspberry glaze, sift the icing sugar into a bowl. Blend the raspberries into a purée and strain through a sieve to remove the seeds. Slowly mix the strained raspberry liquid into the icing sugar until you reach the desired consistency.

4
If needed, add water or milk 15 ml at a time to make it runnier. Drizzle over the cooled banana bread and let it set for about 5 minutes before slicing. And it’s ready to enjoy!