Preheat your oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the gluten-free flour, matcha powder, baking soda, and salt until well combined and no lumps remain.

In a separate bowl, mash the ripe bananas with a fork until smooth. Add the eggs, melted coconut oil, sugar, and vanilla extract. Mix until thoroughly combined.

Pour the wet ingredients into the dry 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. Tap the pan gently on the counter to remove any air bubbles.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with aluminum foil during the last 15 minutes.

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Store in an airtight container for up to 5 days.