Description
Mochi Banana Bread combines the unique texture of glutinous rice flour with ripe bananas for an unbeatable taste. It’s an easy, comforting dessert perfect for any occasion.
Ingredients
Scale
- 1 ½ cups mochiko (227 g)
- 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 and 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), 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 mixing bowl, whisk together the mochiko, granulated sugar, bisquick, baking soda, ground cinnamon, and kosher salt. Add the melted butter and oil, mixing until just combined. Stir in the eggs and vanilla extract until smooth.
- Fold in the mashed ripe bananas until evenly distributed. Pour the batter into the prepared loaf pan and bake on the center rack for about one hour.
Notes
For a gluten-free option, ensure all ingredients are certified gluten-free.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
This bread can be stored at room temperature for up to 2 days or refrigerated for extended freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg