Description
This Mochi Banana Bread features a delightful blend of flavors, making it a unique and tasty option for breakfast or dessert. It’s simple to prepare, using ingredients like ripe bananas and sweet rice flour for a moist and satisfying outcome.
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, slightly cooled
- ¼ cup avocado oil (50 g) or other neutral oil
- 2 large eggs, lightly whisked
- 2 teaspoons pure vanilla extract
- 1 ½ cup mashed ripe bananas (325 g), about 3 medium bananas
Instructions
- Preheat the oven to 350℉ and set 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 mochiko, granulated sugar, Bisquick, baking soda, ground cinnamon, and kosher salt.
- Add the melted butter and avocado oil to the dry ingredients and mix until well combined.
- Incorporate the lightly whisked eggs and vanilla extract, mixing until fully blended.
- Gently fold in the mashed ripe bananas until evenly distributed in 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 adding to the mixture to avoid cooking the eggs.
Use ripe bananas for the best flavor and sweetness.
Store any leftovers in an airtight container to maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg