There’s something special about having a morning ritual that makes you feel grounded.
For me, drinking herbal teas has always been one of those little luxuries.
But lately, I’ve been craving something more than just plain tea – something that feels smooth, comforting, and a little indulgent without being unhealthy.
That’s when I started making this banana cream matcha latte, and let me tell you, it has completely changed my mornings.
It’s the kind of drink that feels like a treat while still being nourishing.
The ripe banana makes it naturally sweet and velvety, the coconut milk adds creaminess, and whisking the matcha with monk fruit (highly recommend) creates a frothy, nice flavor that ties it all together.
Whether you decide to make it hot or iced, this banana cream matcha latte is one of those drinks you’ll start craving again and again. Promise!
Why You’ll Love This Banana Cream Matcha Latte
If you’re someone who loves café-style drinks but also wants to keep things simple and wholesome, this recipe will win you over.
The banana cream base makes it feel thick without needing any refined sugar or heavy cream.
Coconut milk adds that rich touch that blends beautifully with the matcha, and the monk fruit keeps it sweet without any guilt.
What I love most is how customizable it is. On cooler mornings (espeically during fall and winter season) I make it hot and cozy, almost like sipping on a warm hug.
On warmer days, I pour it over ice and it instantly feels like a refreshing afternoon pick-me-up.
Plus, it’s filling enough that sometimes I enjoy it as a mid-morning snack all on its own.
Ingredients For Banana Cream Coconut Matcha Latte
Matcha powder: I like to use ceremonial grade matcha because it gives a smooth flavor and a vibrant green color, but any good quality matcha will work.
Hot water: Just under boiling. I recommend around 175°F, to whisk the matcha without making it bitter.
Ripe banana: Half of one is all you need. The riper the banana, the sweeter and creamier the latte will be.
Coconut milk or Coconut Cream: Full-fat coconut milk makes this latte extra creamy, but lite coconut milk works if you prefer something lighter.
Raw organic monk fruit sweetener: I whisk this directly into the matcha so it dissolves evenly and sweetens the latte perfectly without sugar.
Vanilla extract: A little splash rounds out the flavors and makes it feel even cozier. Feel free to sub with strawberry extract if you prefer.
Ice: If you’re making the iced version, ice helps create that layered café-style look.
How To Make Banana Cream Matcha Latte
Step 1: Whisk the Matcha
Sift the matcha powder into a small bowl. Add monk fruit sweetener and hot water, then whisk until it’s smooth and frothy.
This step is key because it gets rid of clumps and evenly incorporates the sweetener into the matcha.
Step 2: Blend the Banana Cream
In a blender, combine half a ripe banana, coconut milk, and vanilla extract.
Blend until silky and smooth. This is what makes the latte feel so creamy and naturally sweet.
Step 3: Combine the Two
For a hot latte, gently warm the banana cream mixture on the stove, then stir in the sweetened matcha.
For iced, fill a glass with ice, pour in the banana cream base, and slowly top with the matcha to create a pretty layered effect.
Step 4: Serve your Banana Cream Matcha Latte
Taste it and adjust the sweetness if needed.
I like to dust a little extra matcha powder on top, or sometimes garnish with a thin slice of banana if I’m feeling fancy.
Recipe Variations
One of my favorite things about this recipe is how customizable it is.
Make it into a smoothie:
If you want it to feel more like a smoothie, just use frozen banana chunks instead of fresh.
This makes the texture thicker and almost milkshake-like.
Change up the milk:
You can also swap out coconut milk for oat milk or almond milk if you prefer.
I like oat milk as a better substitute because it makes it extra creamy, however almond milk is great if you want a lighter drink.
Add Yogurt:
Another variation I love is adding a spoonful of Greek yogurt to the blender. It gives the latte a tangy twist and adds some extra protein, which makes it more filling.
If you want to turn this into more of a dessert drink, topping it with coconut whipped cream makes it feel decadent while still being dairy-free.
When to Drink Your Banana Coconut Matcha Latte
I usually make this banana cream matcha latte in the morning as part of my routine, but it’s also perfect for that afternoon slump when you want an energy boost without reaching for coffee.
It’s nice enough to sip on its own, but it also pairs well with light breakfasts like avocado toast, overnight oats, or even my pumpkin chocolate chip banana bread.
On hot days, the iced version is refreshing and feels almost like a creamy café drink you’d order out, but you can make it right at home with just a few ingredients.
On colder mornings, the warm version is comforting and soothing, making it the perfect way to start your day.
The next time you’re craving something sweet, creamy, and filling, try this banana cream matcha latte.
It’s simple to make, tastes like a little luxury, and once you’ve had it, you might never go back to a plain matcha latte again.
Banana Cream Matcha Latte
Ingredients
- 1 tsp matcha powder
- 3 tbsps water - hot water
- ½ banana - medium ripe (fresh or frozen)
- 1 cup coconut milk - (full-fat or lite)
- ½ tsp monk fruit - raw organic monkfruit or honey (to taste)
- ½ tsp vanilla extract
- Ice
Instructions
- Sift the matcha into a small bowl. Add monk fruit sweetener and hot water. Whisk briskly until frothy and the sweetener is fully dissolved.
- In a blender, add the banana, coconut milk, and vanilla. Blend until smooth and creamy.
- Hot latte: Warm the banana-coconut milk blend on the stove or in the microwave until gently heated. Stir in the sweetened matcha.
- Iced latte: Fill a glass with ice, pour in the banana-coconut milk blend, then top with the sweetened matcha for a layered effect.
- Dust with extra matcha or garnish with a banana slice if you want it café-style.
