Matcha Chocolate Babka

Once upon a time, there was an old witch who lived in the woods.

For years, she had tried to find the potion for eternal happiness, but her supplies were running low.

All she had was flour, sugar, yeast, oil, banana, powdered children’s bones, chocolate, and green tea, but she decided she needed to try to create the potion yet again, so she made due with what she had.

And that’s when she invented matcha chocolate babka. She is now revered as a hero in both the culinary and magik world.

This babka is really all you need in your life. It is subtly sweet, chocolaty, and has a green tea backdrop that just adds complexity to this seemingly simple treat.

Oh, and it’s green, which is always fun.

You might have to wait a long time for the dough to rise, BUT it’s much less of a pain in the butt than you think! Once it’s risen you just have to roll out the dough, cover it with chocolate, roll it back up, cut it in half, and braid the two halves. That might sound like a lot, but I swear it takes ten minutes max!

So you can enjoy your ticket to eternal happiness in a breeze.*


Makes 1 loaf, about 8 thick slices
Total Time: 6 hours, Active Time: 45 minutes


1/4 cup unsweetened plant milk**
1 tablespoon sugar
1 teaspoon yeast
1 banana
1/4 cup neutral tasting oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon matcha powder***
1 1/2 cups bread flour****
1/2 cup dark chocolate chips

3 tablespoons sugar
2 tablespoons water


  1. In a large bowl, combine milk and 1 tablespoon of sugar. Sprinkle yeast onto the milk-sugar mixture and allow it to sit until the yeast becomes frothy, about 10 minutes.
  2. While you are waiting for the yeast to activate, mash up the banana.
  3. Add the mashed banana, oil, salt, vanilla, and matcha powder to the milk-sugar mixture and whisk until combined.
  4. Slowly add the bread flour, about 1/2 cup at a time.
  5. Mix the dough until well combined. Add more flour if dough is still sticky, but do not knead the dough.
  6. Form the dough into a ball. Cover the dough and allow it to sit for 3-4 hours or until doubled in size. Alternatively, put the covered dough in the fridge overnight.
  7. Once the dough is doubled, lightly flour a surface and rolling pin. Roll out the dough until it is about 1/2 inch thick.
  8. Melt the dark chocolate in a microwave. Spread the melted chocolate onto the rolled out dough.
  9. Roll the dough up, so you have 1 long, thin chocolate roll up. Cut your chocolate roll up lengthwise. Now you will have two long pieces of dough stuffed with chocolate. Braid the two pieces together, essentially just wrapping the strands one over the other. It should start to look like babka now!
  10. Lightly grease a 5×9 bread pan and place your babka in the pan. Cover the babka and allow it to rest for one more hour.
  11. When the second rest period is coming to a close, preheat the oven to 350 degrees. Bake the babka for 45 minutes.
  12. While you are waiting for your babka to bake, make your syrup. Mix the 3 tablespoons sugar with the 2 tablespoons water and microwave for 30 seconds, until the sugar dissolves.
  13. When the babka has finished baking, remove the babka from the oven and cover with the syrup. Allow to cool for 15-30 minutes, eat, and be happy.


*This statement is not approved by the FDA.
**I recommend using a high fat plant milk, such as soy milk or homemade nut milk.
***Use unsweetened cooking grade matcha.
****If you don’t have bread flour, you can sub all purpose, but you might need to add a little more flour as bread flour absorbs more water.

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