Mochi Banana Bread

Delicious snack cake made with AP flour and Sweet Rice Flour and one banana, the
perfect little treat. The Mochi flour gives the cake a hint of springiness.
Delicious.

Servings:

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Course:

Dessert Cake

Cuisine:

Asian-American

Keywords:

dessert mochi sweet rice banana cake joy cho mochi banana bread sweet rice flour

Instructions

1 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.
2 In a medium bowl, whisk the rice flour, all-purpose flour, baking powder, baking
soda, and salt together.
3 In a large bowl, mash the banana with a fork; some small chunks are fine. Add
both sugars and whisk until combined.
4 Add the butter, sour cream, egg, and vanilla to the banana mixture and whisk
until completely smooth.
5 Sift the dry ingredients over the wet ingredients, then whisk just until no
flour lumps remain. Try not to overmix.
6 Pour the batter into the prepared pan and smooth the surface with a small offset
spatula. Sprinkle top with chopped nuts and/or shredded coconut, or any topping
you’d like. Toffee chips or chocolate chips come to mind, but that's just me 🙂
7 Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick
inserted in the center comes out clean.
8 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.

Mochi Banana Bread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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