Matcha Banana Bread

Fresh Thyme avocado cooking oil spray 

2 large ripe bananas  

½ cup Fresh Thyme unsalted butter, melted 

⅓ cup Fresh Thyme organic unrefined cane sugar  

⅓ cup Fresh Thyme packed light brown sugar 

2 Fresh Thyme large eggs 

½ cup cultured buttermilk 

¼ cup Fresh Thyme sour cream 

2 tsp. Fresh Thyme organic vanilla extract 

1¾ cup Fresh Thyme unbleached enriched all-purpose flour  

¾ tsp. baking soda 

½ tsp. Fresh Thyme fine sea salt  

2 Tbsp. unsweetened ceremonial blend matcha powder, plus more for garnish  

Fresh Thyme unsalted butter, softened, for serving 

1. Preheat oven to 350°F. Lightly spray 1 (9×5-inch or 8-cup) loaf pan with cooking oil spray. Line with parchment paper; set aside. 
2. In a large bowl, mash bananas with a fork until smooth. Stir in melted butter, cane sugar, and brown sugar until well combined. Stir in eggs, one at a time. Add buttermilk, sour cream, and vanilla and stir until combined; set aside. 
3. In a medium bowl, whisk together flour, baking soda, and salt. Stir dry ingredients into the wet mixture until just combined.     
4. Transfer 1½ cups batter to a small bowl. Fold in 2 Tbsp. matcha until well combined; set aside.
5. Alternately spoon plain batter and matcha batter into prepared pan. Run a butter knife, lengthwise, back and forth 4 to 5 times to swirl batters. Do not overmix.
6. Bake 40 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 30 minutes or until pan is cool to the touch. Lift loaf from pan using parchment; remove parchment. Cool on a wire rack.
7. Serve with butter garnished with matcha, if desired. 

Each serving contains: 270 calories, 12 g fat, 7 g saturated fat, 0 g trans fat, 65 mg cholesterol, 240 mg sodium, 37 g carbohydrates, 1 g fiber, 17 g sugar, 4 g protein. Daily values: 2% vitamin D, 4% calcium, 8% iron, 4% potassium.