Caramelize the bananas: Slice 1 ripe banana into coins. Melt 1 teaspoons butter in a small pan over medium heat, add 1 tablespoons cane sugar and 1 pinch of cinnamon, then add banana slices. Cook until golden and caramelized, about 2-3 minutes per side. Reserve a few slices for garnish and set aside.
Make the banana oat milk: Add most of the caramelized bananas (and any syrupy pan liquid!) to a blender with 1 cups oat milk and 0.3 teaspoons vanilla extract. Blend until smooth and creamy. The pan liquid gives your milk that gorgeous golden color.
Whisk the matcha: Add 1 teaspoons Habit matcha powder to a small bowl or cup with 2 tablespoons hot water (about 175°F). (If making two lattes double this) Froth with your electric frother for 20-30 seconds until smooth, combined, and slightly foamy. Set aside.
Build your layers: Add 1 cups ice, then slowly pour the banana oat milk over the ice.
Pour the matcha: Slowly pour the matcha over the back of a spoon on top of the banana oat milk to create a distinct layer.
Froth extra oat milk for topping if desired.
