Description
Mochi Banana Bread features a delightful fusion of flavors, thanks to the use of mochiko and ripe bananas. This easy and mouthwatering recipe is perfect for a quick sweet treat or comforting breakfast.
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 cups mashed ripe bananas (325 g) or about 3 medium bananas
Instructions
- Set the oven rack in the center of the oven and preheat to 350℉.
- Line a 9×4-inch loaf pan with parchment paper, brush with butter, and set aside.
- In a large mixing bowl, combine mochiko, sugar, Bisquick, baking soda, cinnamon, and salt. Add melted butter and oil, mixing until combined.
- Mix in the eggs and vanilla until well blended.
- Fold in the mashed bananas until evenly distributed, then pour the batter into the prepared loaf pan.
- Bake in the center of the oven for about one hour.
Notes
Ensure the bananas are ripe for the best flavor and sweetness.
This bread can be stored in an airtight container for up to three days.
Try adding chopped nuts or chocolate chips for extra texture!
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg