Banana Mochi Bread Recipe
A delightful fusion of traditional banana bread and Japanese mochi, creating a chewy and moist treat with the sweet flavor of ripe bananas. Perfect for dessert or a unique snack.
Ingredients
- 2 Ripe bananas
- 2 cups Mochiko (sweet rice flour)
- ¾ cup Sugar
- 1 teaspoon Baking powder
- 2 large Eggs
- 1 cup Coconut milk
- ½ cup Butter (melted)
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- Mash the ripe bananas in a large bowl until smooth.
- Add the eggs, coconut milk, melted butter, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, combine the mochiko, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth and well incorporated.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve. Enjoy!
Notes
- For a sweeter, more tropical flavor, substitute the coconut milk with almond milk or regular milk.
- Overripe bananas work best for added sweetness and moisture.
- Store at room temperature for 2 days, or refrigerate for up to 1 week.