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
- Preheat your oven to 350℉ and prepare a 9×4-inch loaf pan by lining it with parchment paper and brushing it with melted butter.
- In a large bowl, whisk together mochiko, sugar, Bisquick, baking soda, cinnamon, and salt.
- Stir in the melted butter and oil until well combined, then mix in the eggs and vanilla extract until blended.
- Fold in the mashed bananas, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan and bake on the center rack for about one hour.
Notes
Make sure your ripe bananas are well-mashed for the best texture.
Feel free to add nuts or chocolate chips for an extra treat.
Let the bread cool completely before slicing for easier serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg