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.
Ingredients
Da Dry Stuff
- 2/3 cup glutinous rice flour, like Mochiko (Koda Farms) 90 grams
- 1/3 cup all-purpose flour 40 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Da Wet Stuff
- 1 medium to large banana ripe (about 110 grams peeled)
- 1/2 cup-scant granulated sugar 90 grams
- 1/4 cup light brown sugar 55 grams
- 1/2 cup unsalted butter, melted and cooled 113 grams or 1 stick
- 1/4 cup full-fat sour cream, at room temperature 60 grams
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
Da Toppings
- Chopped toasted walnuts and/or toasted coconut for topping (optional)
- Chocolate Sprinkles
Instructions
- 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 together.
- 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 lumps remain. Try not to overmix.
- 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 :)
- Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- 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.
Notes
