Preheat your oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted coconut oil, maple syrup, eggs, and vanilla extract. Whisk together until well combined.

In a separate bowl, whisk together the gluten-free flour, matcha powder, baking soda, and salt until evenly distributed.

Add the dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Do not overmix as this can make the bread dense.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Slice and serve the matcha banana bread at room temperature. Store leftovers in an airtight container for up to 5 days.