Roasted Banana Bread Matcha Latte

Banana Bread You Can Sip

You know that smell when banana bread is baking in the oven? That's exactly what we're bringing to the glass. For this banana bread Matcha latte, ripe bananas are roasted with brown sugar until soft and caramelised, then blended into a velvety syrup. Add creamy oat drink, a green Matcha layer and golden banana slices on top.

Why You'll Love This Banana Bread Matcha Latte

Roasting the bananas gives them a deep, caramel-like flavour – almost like the crust of a freshly baked loaf. A touch of vanilla and a pinch of salt round out the syrup. Combined with frothed oat drink, it makes a soft, creamy latte, while KISSA Matcha Basic adds a finely bitter contrast. Visually, it plays with pale cream, rich green and golden banana slices. A treat for cozy brunches or a grey November afternoon on the sofa.

Tips for the Perfect Banana Syrup

The riper the bananas, the more flavourful the syrup – brown spots on the peel are exactly what You want. Roast the bananas in their peel to keep the flesh juicy. If the syrup is too thick after blending, simply add a splash of water. Pressed through a sieve, it becomes extra smooth. The syrup makes about 8 drinks and keeps in the fridge for 2–3 days – freeze any leftovers in an ice cube tray. For an extra wow factor, froth a little banana syrup with vanilla oat drink to make a banana foam.

Ingredients

For the roasted banana syrup (approx. 250 ml)

• 2 very ripe bananas
• 2 tbsp brown sugar
• 100 ml water
• 1 tsp vanilla extract
• 1 pinch salt

For the latte (1 drink)

• 200 ml oat drink
• 2 g KISSA Matcha Basic
• 40 ml warm water (approx. 80 °C)
• 2 tbsp roasted banana syrup
• 1 banana for topping
• 1 tsp brown sugar
• Optional for the foam: 1 tbsp banana syrup and 50 ml vanilla oat drink

Instructions

1. Preheat the oven to 200 °C. Halve the bananas lengthwise in their peel, sprinkle with 1 tbsp brown sugar and roast for 15–20 minutes until soft and caramelised.
2. Scoop the flesh out of the peel and blend with the water, remaining sugar, vanilla and salt until smooth. Add a little more water if needed and press through a sieve.
3. Slice the topping banana and caramelise the slices with 1 tsp brown sugar in a pan until golden.
4. Whisk the Matcha with the warm water until frothy.
5. Warm and froth the oat drink. If You like, froth the banana syrup and vanilla oat drink separately to make a foam.
6. Add 2 tbsp banana syrup to the glass, pour in the oat drink and slowly add the Matcha.
7. Top with banana foam and caramelised banana slices.

Portions: 1 drink (the syrup makes approx. 8 drinks)

Preparation Time: Syrup: approx. 30 minutes / Drink: approx. 5 minutes