Ensure your bananas are thoroughly frozen. If not already frozen, peel and slice ripe bananas into 1-inch pieces and freeze them in a single layer on a baking sheet lined with parchment paper, then transfer to a freezer-safe bag once solid. Freeze for at least 6 hours, or overnight, until rock solid.

Add the frozen banana slices, sifted matcha powder, plant-based milk, optional maple syrup/agave, vanilla extract, and pinch of salt to a high-speed blender or food processor.

Start blending on low speed, using the tamper (if using a blender) or scraping down the sides (for food processor) to help process the mixture. It will look crumbly at first.

Continue blending, gradually increasing speed, until the mixture becomes completely smooth and creamy, resembling soft-serve ice cream. Be patient, as this may take a few minutes. Add an extra splash of plant milk if absolutely necessary to achieve a smooth consistency, but be careful not to add too much or the ice cream will be too thin.

Serve the matcha banana ice cream immediately for a soft-serve consistency. Garnish with a sprinkle of extra matcha powder or fresh fruit if desired.

For a firmer, scoopable ice cream, transfer the mixture to a freezer-safe container (like a loaf pan), cover tightly, and freeze for at least 2-4 hours, or until firm. Allow it to sit at room temperature for 5-10 minutes before scooping.