No mixer, no fuss. Hojicha banana bread swirls together two batters to create one beautiful, tasty quick bread.
This hojicha banana bread is a variation on my popular Black Sesame Banana Bread. I adapted it to highlight one of my favorite Japanese ingredients: hojicha.
Instead of mixing hojicha throughout the entire batter, this recipe creates two separate batters: one classic banana bread and one hojicha banana bread. The two batters are dolloped together to create a gorgeous marbled loaf where every slice is slightly different.
Some bites are warm and toasty from the hojicha. Others are pure, sweet banana. And the ones right at the swirl? Magic!
What is Hojicha?
Hojicha is roasted Japanese green tea. The high heat roasting process sets this hojicha apart from other green teas. It transforms into a deeply nutty, toasty flavor with warm brown color.
Compared to matcha, hojicha is low in caffeine. Look for hojicha powder (not loose-leaf hojicha) for baking. The powder version will dissolve into the batters the same way matcha powder does.
Hojicha + Banana = Perfect Pair
This flavor combination works so naturally, you’ll wonder why it isn’t everywhere.
Ripe bananas bring sweetness, moisture, and that familiar fruity warmth. Hojicha brings roasted, earthy depth (think: toasted grains mixed with a hint of light coffee).
Together, they balance each other beautifully: the banana softens hojicha’s slight bitterness, and the hojicha keeps the banana from tasting one-dimensional.
It’s cozy and complex without being fussy. The layering, swirl technique means you get to enjoy both flavors separately and together in the same loaf.
No Mixer Required
One of my favorite things about this recipe is how approachable it is. It’s one of those easy recipes I can whip up while having a conversation. You don’t need a stand mixer or even a hand mixer.
All you need is:
- A fork to mash your bananas
- A sturdy spatula
- Two mixing bowls
- A standard one pound loaf pan (this 8.5 x 4.5 inch is my absolute favorite)
Storage Instructions
Once cooled completely, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw at room temperature or toast lightly for that just-baked feel.
More Baking with Tea Recipes
Hojicha Banana Bread
Ingredients
- 225 g ripe bananas, about 2 "medium-size", ideally 210-240 grams mashed bananas
- 150 g brown sugar (¾ cup), packed
- 113 g salted butter (½ cup), melted, slightly cooled
- 2 large eggs, room temp
- 60 g sour cream (¼ cup), or Greek yogurt or plain yogurt
- 195 g all-purpose flour (1 ½ cup)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 8 g hojicha powder (4 rounded teaspoons)
- 10 g maple syrup (½ Tablespoon)
Instructions
- Prep. Preheat oven to 350°F. Grease a 9×4-inch loaf pan and set aside. If desired, line pan with parchment paper.
- Wet Ingredients. In a large bowl, mash together bananas and brown sugar. Mix in melted butter, eggs, and sour cream until well combined. *The batter may look curdled.
- Dry Ingredients. In a smaller bowl, whisk together flour, baking soda, salt, and baking powder.
- Mix Wet and Dry. Add dry ingredients to wet mixture. Mix until just combined.
- Separate Batter. Portion out 300 grams of batter into a separate bowl. Sift hojicha powder into batter. Add maple syrup. Mix until well incorporated.
- Layer Batter. Alternate adding layers of banana batter and hojicha batter into the prepared loaf pan. When finished, use a mini offset spatula or the back of a spoon to smooth the top of the batter into an even layer.
- Bake. Bake for 50–60 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil.
- Cool. Let the bread cool in the pan for 10 minutes, then unmold and transfer to a wire rack. Allow the bread to cool completely to room temperature before slicing with a serrated knife.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQ
For this recipe, it’s best to use hojicha powder which is finely ground tea. Look for hojicha powder at Japanese grocery stores, specialty tea shops, or online. I personally use Nana’s Green Tea. Be careful not to accidentally use “hojicha latte mix” which contains sugar and milk.
Yes! Keep in mind that the flavor profile will be very different. Matcha is grassy, slightly bitter, and earthy. Hojicha is nutty, toasty, and mellow.
Simply double the amount of hojicha powder!
