Description
Enjoy the irresistible flavor of Mochi Banana Bread, made with ripe bananas and glutinous rice flour. This easy recipe is perfect for a comforting snack or breakfast, providing a delightful twist on traditional banana bread.
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
- ¼ cup avocado oil (50 g)
- 2 large eggs, lightly whisked
- 2 teaspoons pure vanilla extract
- 1 ½ cups mashed ripe bananas (325 g)
Instructions
- Preheat the oven to 350℉ and set the oven rack to the center. Prepare a 9×4-inch loaf pan by lining it with parchment paper and brushing it with butter.
- In a large bowl, whisk together the mochiko, sugar, Bisquick, baking soda, cinnamon, and salt.
- Add the melted butter and avocado oil to the dry ingredients and mix until combined.
- Incorporate the lightly whisked eggs and vanilla extract, blending well into the mixture.
- Gently fold in the mashed ripe bananas until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake in the center of the oven for about one hour.
Notes
Ensure the butter is slightly cooled before mixing to avoid cooking the eggs.
For a richer flavor, use ripe bananas that are well mashed.
This bread can be stored in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg