Description

Mochi Banana Bread offers a delightful twist on traditional banana bread, featuring a rich texture from glutinous rice flour and sweetness from ripe bananas. Perfect for a comforting dessert or a tasty breakfast, it’s easy to prepare and irresistibly flavorful.

Ingredients

Scale

1 ½ cups mochiko (227 g), glutinous sweet rice flour
1 cup granulated sugar (200 g)
½ cup bisquick (60 g)
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon kosher salt
½ cup unsalted butter (113 g), melted, slightly cooled
¼ cup avocado oil (50 g) or other neutral oil
2 large eggs, lightly whisked
2 teaspoons pure vanilla extract
1 ½ cups mashed ripe bananas (325 g) or about 3 medium bananas

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Instructions

Preheat the oven to 350℉ and set the rack in the center. Prepare a 9×4-inch loaf pan by lining it with parchment paper and brushing with butter.
In a large mixing bowl, combine mochiko, sugar, Bisquick, baking soda, ground cinnamon, and kosher salt. Add the melted butter and oil, then mix until well combined. Incorporate the eggs and vanilla, mixing until smooth.
Fold in the mashed ripe bananas until evenly dispersed throughout the mixture. Pour the batter into the prepared loaf pan.
Bake on the center rack for about one hour.

Notes

Ensure the butter is slightly cooled before adding to avoid cooking the eggs.
For a richer flavor, consider adding chocolate chips or nuts to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg