Banana Matcha

sweet banana-bread flavor, earthy matcha and a soft cinnamon-topped cold foam.

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A note from my kitchen

After making my banana bread latte, I wanted to see what the same syrup would taste like with matcha. Coffee balances the sweetness with roasted bitterness, while matcha brings a fresher, earthier flavor that makes the banana taste completely different.

I use the homemade banana bread syrup twice: once beneath the milk and again in the cold foam. That carries the ripe banana, browned butter, dark brown sugar and cinnamon through the whole drink instead of leaving one sweet layer at the bottom of the glass.

The concentrated matcha is poured over the banana milk before the cold foam goes on top. A final dusting of cinnamon makes the first sip smell a little like banana bread, while the matcha keeps the drink from becoming too dessert-like.

What Is Banana Matcha?

Banana matcha is an iced matcha latte flavored with banana syrup. This version uses homemade banana bread syrup made with real banana, browned butter, dark brown sugar and cinnamon, then finishes the drink with banana cold foam.

It’s not a blended banana smoothie. The syrup gives the milk a smooth banana-bread flavor, while 3 grams of matcha whisked with a small amount of hot water creates a concentrated matcha layer that remains noticeable after the drink is stirred.

You may also see this drink called a banana matcha latte or iced banana matcha. All three names describe the same basic combination of banana, milk and matcha.

Why You’ll Love This Recipe

• The banana flavor runs through the whole drink. Banana bread syrup is used in both the milk layer and the cold foam.
• Matcha balances the sweetness. Its earthy, lightly bitter flavor keeps the banana syrup and cream from tasting overly rich.
• It looks like a café drink. Banana milk, green matcha and pale cold foam create clear layers before everything is stirred.
• It’s quick once the syrup is made. There’s no cooking involved in the drink itself, and one glass takes around 10 minutes to assemble.
• You can use your preferred milk. Choose the cold milk you already enjoy in an iced matcha latte.
• It contains no coffee. The drink gets its tea flavor and caffeine from matcha rather than espresso.

What Does It Taste Like?

The first flavor is sweet banana with toasted butter and cinnamon, followed by the grassy, earthy taste of matcha. Dark brown sugar in the syrup gives the drink a soft caramel note, while the milk rounds out the stronger edges of the green tea.

The banana cold foam is richer than the matcha underneath. It has a soft creaminess and a more concentrated banana-bread flavor, so a little of it mixes into each sip.

The cinnamon on top is deliberately light. It adds aroma and connects the drink back to banana bread without leaving a dry layer of spice over the foam.

ingredient Notes

The exact measurements are in the recipe card further down the page.

Banana Bread Syrup

Use chilled homemade banana bread syrup. It’s made with real banana, browned butter, dark brown sugar, cinnamon and vanilla, which gives the drink a deeper flavor than a plain banana simple syrup.

Two tablespoons go into the glass and another two tablespoons flavor the cold foam. For a less sweet drink, reduce the syrup in the glass first rather than removing it completely.

Matcha Powder

I like to use 3 grams of matcha powder for one drink. This creates a concentrated matcha layer that stays noticeable once the milk, syrup and cold foam are added.

Choose a matcha you already enjoy in milk. I use the paste method: a small splash of the measured hot water is mixed into the powder first until completely smooth, then the remaining water is added and whisked in until thick and foamy.

Hot Water

Use 30ml, or 2 tablespoons, of hot water at around 175°F (80°C). Add only a small splash or two at first and mix it into the matcha until a smooth, lump-free paste forms, then add the remaining water and whisk from side to side.

Milk of Choice

Use your preferred choice of milk. Whole milk gives the drink a fuller body, but any milk you already like in an iced matcha latte can be used for the main drink, such as oat milk or almond milk.

The banana cold foam is dairy-based as written because it contains heavy cream. Changing the milk in the glass doesn’t make the complete drink dairy-free.

Ice

Fill the glass generously with ice so the matcha latte stays cold after the matcha is added. Leave enough room at the top for the cold foam.

Banana Cold Foam

The topping is made with cold heavy cream, milk, powdered sugar and chilled banana bread syrup.

Froth it only until it becomes airy and softly thickened. It should sit over the matcha but still fall from the frother or spoon in a slow ribbon rather than holding stiff peaks.

Ground Cinnamon

Finish the drink with a very light dusting of ground cinnamon.

Use just enough to add aroma. Too much can form a dry layer over the cold foam and dominate the matcha.

Equipment You’ll Need

You’ll need one tall glass, a small bowl or matcha bowl, a small fine-mesh sieve, a bamboo matcha whisk or handheld milk frother, a small narrow pitcher or mug for the cold foam, measuring spoons or a digital scale and a long spoon or reusable straw.

A temperature-controlled kettle is convenient, or let freshly boiled water cool briefly before measuring it.

How to Make Banana Matcha

The full ingredient quantities are in the recipe card. The stages below explain the order that gives you a smooth matcha layer and softly thickened cold foam.

1. Make the Matcha Paste

Add matcha powder to a small bowl. Sift it first so that it’s easier to get it completely smooth.

Add a small splash or two from the measured amount of hot water and mix it into the matcha until a thick, completely smooth paste forms with no dry pockets or clumps.

Pour in the remaining hot water, then whisk rapidly from side to side in a loose M or W motion until the matcha is smooth, thicker and foamy.

2. Build the Banana Milk Base

Fill a tall glass generously with ice.

Pour chilled banana bread syrup over the ice.

3. Add the Matcha

Pour the cold milk over the ice and syrup. Leave enough room at the top for both the matcha and the cold foam.

Slowly pour the freshly whisked matcha over the milk.

Pouring it gently helps create a visible green layer for serving. The syrup will remain lower in the glass until the drink is stirred.

4. Make the Banana Cold Foam

Add the cold heavy cream, milk, powdered sugar and banana bread syrup to a small narrow pitcher or mug.

Froth or whisk until the mixture increases slightly in volume, thickens up a bit and falls back into the pitcher in a slow ribbon. Stop while it’s still soft and pourable.

If it becomes stiff or scoopable, stir in 1 teaspoon of cold milk to loosen it.

5. Finish the Drink

Pour the banana cold foam over the matcha layer.

Finish with a light dusting of ground cinnamon. Serve immediately with a long spoon or straw, and stir before drinking so the syrup, milk, matcha and cold foam come together.

How to Whisk Matcha Without Lumps

Matcha doesn’t dissolve in water in the same way that sugar does, so the goal is to disperse the fine powder evenly to get a smooth drink.

Start by adding only a small splash or two of the measured hot water. Use the whisk to gently work the powder into a thick, smooth paste, pressing out every dry pocket before adding more liquid. This paste method is the easiest way to prevent small clumps from floating through the finished drink.

Once the paste is completely smooth, add the remaining water and whisk quickly from side to side in a w or m motion rather than stirring in circles. Whisk the matcha shortly before pouring it into the drink, as some powder may begin to settle if it stands for too long.

How to Keep the Matcha Layers Visible

Start with plenty of ice, then add the banana bread syrup and cold milk before the matcha.

Pour the matcha slowly over an ice cube or over the back of a spoon. This softens the force of the pour and helps the green matcha sit above the pale milk for a little longer.

The layers are mainly for presentation. Stir the drink before drinking so the banana syrup doesn’t remain concentrated at the bottom.

What Should the Banana Cold Foam Look Like?

The banana cold foam should create a visible creamy layer over the matcha while remaining loose enough to pour.

When you lift the frother or whisk, the mixture should fall in a soft ribbon and leave a gentle trail on the surface. It should not hold a sharp peak or need to be spooned onto the drink in stiff clumps.

If the foam is still thin, keep frothing or whisking for a little longer. If it becomes too thick, add a teaspoon of cold milk and stir gently until it loosens.

Tips for the Best Banana Matcha

• Use chilled banana bread syrup. Warm syrup will melt the ice more quickly and can make the cold foam harder to thicken.
• Use hot, not boiling, water. Very hot water can make the matcha taste harsher and more bitter.
• Make a smooth paste first. Mixing a few splashes of water into the powder before adding the rest is the most reliable way to remove clumps.
• Whisk in a quick side-to-side w or m motion. Circular stirring is more likely to leave small pockets of powder behind.
• Use plenty of ice. The ice keeps the drink cold and helps support the visible milk and matcha layers.
• Keep the cream and milk cold. Cold ingredients thicken more reliably when you froth the banana cold foam.
• Stop before stiff peaks. The topping should be softly thickened and pourable, not firm whipped cream.
• Leave room in the glass for the matcha and cold foam. The matcha and cold foam add more volume after the milk goes in.
• Dust the cinnamon lightly at the end. A small amount gives aroma without covering the green-tea flavor.
• Serve and stir straight away. The ice will dilute the drink and the matcha can settle if it stands for too long.

Make Ahead and Storage

The banana bread syrup can be prepared ahead and kept in a clean airtight jar in the refrigerator for up to two weeks. Stir or shake it before using.

Measure the cold-foam ingredients ahead if helpful, but froth them shortly before serving so the topping keeps its volume.

Whisk the matcha and assemble the drink just before you plan to drink it. The finished banana matcha is not suitable for storing because the ice melts, the matcha settles and the cold foam gradually loses volume.

Frequently Asked Questions

Is Banana Matcha the Same as a Banana Matcha Latte?

Yes. Because this drink contains milk, banana matcha and banana matcha latte describe the same style of iced drink.

This version also includes banana cold foam, which adds a richer layer on top.

Does Banana Matcha Contain Coffee?

No. This recipe contains no espresso or brewed coffee.

Its tea flavor and caffeine come from matcha powder.

How Much Matcha Should I Use?

I like to use 3 grams of matcha powder for one large iced drink.

This gives the matcha enough strength to remain noticeable beneath the banana syrup, milk and cold foam.

Can I Make Banana Matcha Without Cold Foam?

Yes. Build the drink with ice, banana bread syrup, milk and whisked matcha, then finish it with a dusting of cinnamon.

The cold foam adds richness and another layer of banana flavor, but the iced matcha works without it.

Can I Use Store-Bought Banana Syrup?

You can use store-bought banana syrup, but the finished drink will taste different.

The homemade banana bread syrup includes real banana, browned butter, dark brown sugar and cinnamon, which give this recipe its toasted banana-bread flavor.

How Much Banana Bread Syrup Should I Use?

Two tablespoons gives a clear banana bread flavour in a large iced matcha latte. Use 1 tablespoon for a less sweet drink or add a little more after tasting.

Why Is My Matcha Clumpy?

You may need to whisk the matcha and hot water for longer to ensure that all the little clumps are completely broken apart.

To make things easier, I like to sift the matcha powder first, and then use the paste method to prepare the matcha. The paste method involves adding a small splash or two of hot water to the matcha powder first and mixing until the matcha becomes a completely smooth paste. Then, you just add the remaining water and whisk quickly from side to side until the matcha becomes thick and foamy.

Why Does My Matcha Taste Bitter?

The water may have been too hot, the matcha may be naturally more bitter or the drink may need a little more milk.

Use water around 175°F (80°C), then adjust the milk or syrup after tasting the finished drink.

Can I Use Oat Milk or Almond Milk?

Yes. Use the cold milk you normally enjoy in matcha for the main drink.

The banana cold foam still contains heavy cream as written, so the complete recipe is not dairy-free.

Why Is My Cold Foam Too Thick?

It’s been whipped for too long. Add 1 teaspoon of cold milk and stir gently until it becomes pourable again.

How Can I Make the Drink Less Sweet?

Reduce the banana bread syrup in the glass from 2 tablespoons to 1 tablespoon.

The syrup provides most of the banana-bread flavor, so reduce it gradually rather than leaving it out completely.

Can I Prepare Banana Matcha Ahead?

You can prepare the banana bread syrup ahead, but whisk the matcha, froth the topping and assemble the drink shortly before serving.

An assembled iced matcha becomes diluted as the ice melts and the foam slowly settles.

More Café-Style Drinks

The homemade banana bread syrup used in this drink also makes my banana bread latte with brown sugar coffee and banana cold foam.

For another colorful iced matcha, try my blueberry matcha latte.

You can also browse the full drink recipes archive.

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Banana Matcha

A layered iced banana matcha latte with sweet banana-bread flavor, freshly whisked matcha and soft banana cold foam, finished with cinnamon.

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• 10 minprep
• 10 mintotal
• 1servings

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ingredients

10 ingredients

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Ingredients are shown at original amounts.

Banana Matcha

• Ice, as needed
• 30ml chilled homemade banana bread syrup (2 tbsp)
• 90ml cold milk of choice (¼ cup + 2 tbsp)
• 3g matcha powder (about 1½ tsp)
• 30ml hot water at about 175°F / 80°C (2 tbsp)

Banana Cold Foam

• 50ml cold heavy cream (3 tbsp + 1 tsp)
• 10ml cold milk (2 tsp)
• 10g powdered sugar (1 tbsp)
• 30ml chilled homemade banana bread syrup (2 tbsp)

To Finish

• Ground cinnamon, for a light dusting

method

11 steps

1. Sift the matcha powder into a small bowl.
2. Add a small splash or two from the measured hot water and mix it with the matcha powder until a thick, smooth paste forms with no clumps.
3. Pour in the remaining hot water and whisk rapidly from side to side in an M or W motion until the mixture becomes smooth, thick and foamy.
4. Fill a tall glass generously with ice.
5. Pour the chilled banana bread syrup over the ice, followed by the cold milk.
6. Slowly pour the whisked matcha over the milk, leaving room at the top for the cold foam.
7. Add the cold heavy cream, milk, powdered sugar and banana bread syrup to a small narrow pitcher or mug.
8. Froth or whisk until the cream mixture becomes airy and softly thickened. Stop while the foam is still pourable and falls back into the pitcher in a slow ribbon.
9. Pour the banana cold foam over the matcha.
10. Finish with a light dusting of ground cinnamon.
11. Serve immediately and stir before drinking.

notes

• Use chilled banana bread syrup in both the drink and the cold foam.
• The water should be hot but not freshly boiling.
• Use any cold milk you enjoy in an iced matcha latte for the drink base.
• You can adjust the amount of milk used depending on the size of your glass.
• Keep the cream, milk and syrup cold before frothing.
• For a less sweet drink, reduce the syrup in the glass to 1 tablespoon.

tools

8 tools

• 1 tall glass
• Small bowl or matcha bowl or chawan
• Digital kitchen scale or measuring spoons
• Fine-mesh sieve
• Bamboo matcha whisk or handheld milk frother
• Small narrow pitcher or mug for the cold foam
• Kettle
• Long spoon or reusable straw