mochi banana bread
Mochi Banana Bread
What happens to classic banana bread when you swap in sweet rice flour? The result is neither wholly mochi nor traditional banana bread—it’s a lovely in-between, decidedly familiar with a fun textural twist. Baked in an 8x8-inch pan, this bread gets its pleasant springy texture from the sweet rice flour (a common brand is Mochiko, available at Japanese markets and online), while retaining some cakey qualities via the all-purpose flour. This pancake recipe| New Window similarly uses a combination of the two flours, to get the best of both worlds. Melted butter, sour cream, and brown sugar provide the tenderness and richness you’d expect from banana bread, in the form of plush, snackable squares.
Ingredients:
- 90 grams (2/3 cup) glutinous rice flour, like mochiko
- 40 grams (1/3 cup) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 medium to large banana, ripe (about 110 grams peeled)
- 90 grams (scant 1/2 cup) granulated sugar
- 55 grams (1/4 cup) light brown sugar
- 113 grams (1/2 cup/1 stick) unsalted butter, melted and cooled
- 60 grams (1/4 cup) full-fat sour cream, at room temperature
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- chopped toasted walnuts and/or toasted coconut, for topping (optional)
Directions:
- Heat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.
- In a medium bowl, whisk the rice flour, all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, mash the banana with a fork; some small chunks are fine. Add both sugars and whisk until combined.
- Add the butter, sour cream, egg, and vanilla to the banana mixture and whisk until completely smooth.
- Sift the dry ingredients over the wet ingredients, then whisk just until no flour patches or lumps remain. Take care not to overmix.
- Pour the batter into the prepared pan and smooth the surface with a small offset spatula. If desired, sprinkle the top with chopped walnuts, toasted coconut, or whatever toppings you’d like.
- Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer to a rack to cool completely before cutting into squares. This will keep for 2 to 3 days in an airtight container.
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