Ingredients
Scale
- 227 g mochiko , (1 ½ cup), glutinous sweet rice flour*
- 200 g granulated sugar, (1 cup)
- 60 g bisquick , (½ cup)
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 g unsalted butter, (½ cup) melted, slightly cooled
- 50 g avocado oil, (¼ cup) or other neutral oil*
- 2 large eggs, lightly whisked
- 2 teaspoon pure vanilla extract
- 325 g mashed ripe bananas, (1 ½ cup or about 3 medium bananas)
Instructions
- Set the oven rack in the center 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, whisk together mochiko, sugar, Bisquick, baking soda, cinnamon, and salt. Add the melted butter and oil, mixing until combined. Incorporate the eggs and vanilla until well blended.
- Stir in the mashed bananas until evenly distributed. Pour the mixture into the prepared loaf pan and bake for about one hour.
Notes
Ensure the bananas are well ripened for maximum sweetness and flavor.
Allow the bread to cool slightly before slicing to maintain its moist texture.
Store in an airtight container to keep the bread fresh.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg