Description
This Mochi Banana Bread offers an irresistible flavor with its blend of sweet rice flour and ripe bananas. It’s easy to make, perfect for a quick breakfast or delightful snack, and a comforting addition to your recipe collection.
Ingredients
Scale
- 227 g mochiko (1 ½ cup) glutinous sweet rice flour
- 200 g granulated sugar (1 cup)
- 60 g bisquick (½ cup)
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 g unsalted butter (½ cup) melted, slightly cooled
- 50 g avocado oil (¼ cup) or other neutral oil
- 2 large eggs lightly whisked
- 2 teaspoon pure vanilla extract
- 325 g mashed ripe bananas (1 ½ cup or about 3 medium bananas)
Instructions
- Preheat your oven to 350℉ and position the oven rack in the center. Prepare a 9×4-inch loaf pan by lining it with parchment paper and brushing it with butter.
- In a large bowl, combine mochiko, sugar, Bisquick, baking soda, cinnamon, and salt. Once mixed, add the melted butter and oil, stirring until well combined. Incorporate the eggs and vanilla, mixing until smooth.
- Gently fold in the mashed bananas ensuring even distribution. Pour the batter into the prepared loaf pan and bake for approximately one hour, or until golden brown.
Notes
Ensure your bananas are very ripe for optimal sweetness and flavor.
This bread can be stored for a few days in an airtight container; it also freezes well if wrapped properly.
Adjust baking time if using a different loaf pan size; smaller pans may require less time.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg