Mochi Banana Bread PT80M https://img5.recipesrun.com/201907/2019/1024/9e/a/893214/300x200x50.jpg 12 servings Ingredients: non-stick spray 2 tsp. vanilla extract 1/2 cup vegetable oil 1/3 cup brown sugar 2 eggs, room temperature, beaten 2 1/2 cups very ripe bananas, mashed (about 6-7 medium bananas) 1/4 tsp. salt 1 1/2 tsp. cinnamon 1 1/2 tsp. baking soda 1 1/4 cups mochiko (sweet rice flour) 1 1/4 cups all-purpose flour
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Mochi Banana Bread

By Jennifer

12 Person
80 Minutes
197 Calories
I’m convinced that baking banana bread makes any place instantly feel like home, and any person eating it that much more in touch with their inner child. After all, that yummy smell of bananas whiffing out of the oven is one of the most comforting smells around. For me, a good banana bread is always tender and only moderately dense, so it’s important to differentiate that the chewiness of this loaf should come from the mochiko and not because of the regular flour in the batter has been over-mixed.

Ingredients

  • non-stick spray

  • 2 tsp. vanilla extract

  • 1/2 cup vegetable oil

  • 1/3 cup brown sugar

  • 2 eggs, room temperature, beaten

  • 2 1/2 cups very ripe bananas, mashed (about 6-7 medium bananas)

  • 1/4 tsp. salt

  • 1 1/2 tsp. cinnamon

  • 1 1/2 tsp. baking soda

  • 1 1/4 cups mochiko (sweet rice flour)

  • 1 1/4 cups all-purpose flour

Method

  • 01
    Preheat oven to 350 degrees F. Sprays loaf pan evenly with non-stick spray. In a medium bowl, mix together all-purpose flour, sweet rice flour, baking soda, cinnamon, and salt. In a large bowl, mix together mashed bananas, eggs, brown sugar, oil, and vanilla.
  • 02
    Gradually mix dry ingredients into wet ingredients until all ingredients are just evenly incorporated, but not over mixed. Pour batter into prepared loaf pan.
  • 03
    Bake the loaf for 50-55 minutes or until a toothpick comes out clean. Remove from oven and place on cooling rack to cool until easy to handle, then remove loaf from pan and place directly on cooling rack to finish cooling.

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    Mochi Banana Bread

    3.5

    ( By Jennifer )

    I’m convinced that baking banana bread makes any place instantly feel like home, and any person eating it that much more in touch with their inner child. After all, that yummy smell of bananas whiffing out of the oven is one of the most comforting smells around. For me, a good banana bread is always tender and only moderately dense, so it’s important to differentiate that the chewiness of this loaf should come from the mochiko and not because of the regular flour in the batter has been over-mixed.
    01 Information
    • Grade easy
    • Serving 12 servings
    • Calorie 197 Kcal
    • Prep Time 25 Mins
    • Cook Time 55 Mins
    • Total Time 80 Mins
    02 Ingredients
    non-stick spray
    2 tsp. vanilla extract
    1/2 cup vegetable oil
    1/3 cup brown sugar
    2 eggs, room temperature, beaten
    2 1/2 cups very ripe bananas, mashed (about 6-7 medium bananas)
    1/4 tsp. salt
    1 1/2 tsp. cinnamon
    1 1/2 tsp. baking soda
    1 1/4 cups mochiko (sweet rice flour)
    1 1/4 cups all-purpose flour
    03 Method
    Step 1
    Preheat oven to 350 degrees F. Sprays loaf pan evenly with non-stick spray. In a medium bowl, mix together all-purpose flour, sweet rice flour, baking soda, cinnamon, and salt. In a large bowl, mix together mashed bananas, eggs, brown sugar, oil, and vanilla.
    Step 2
    Gradually mix dry ingredients into wet ingredients until all ingredients are just evenly incorporated, but not over mixed. Pour batter into prepared loaf pan.
    Step 3
    Bake the loaf for 50-55 minutes or until a toothpick comes out clean. Remove from oven and place on cooling rack to cool until easy to handle, then remove loaf from pan and place directly on cooling rack to finish cooling.
    04 Author
    Jennifer Jennifer
    647 Recipes

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