Mochi Banana Bread

 

This is my first time making a mochi banana bread. It was delicious!  I used 2 medium bananas instead of 1 just 1 banana).

 Mochi Banana Bread (~from Food 52)

 Ingredients

• 90 gram(2/3 cup) glutinous rice flour, like Mochiko
• 40 gram(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) (used 2 medium bananas)
• 90 gram(scant 1/2 cup) granulated sugar
• 55 gram(1/4 cup) light brown sugar
• 113 gram(1/2 cup/1 stick) unsalted butter, melted and cooled
• 60 gram(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

• Step 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.

• Step 2

In a medium bowl, whisk the rice flour, all-purpose flour, baking powder, baking soda, and salt.

• Step 3

In a large bowl, mash the banana with a fork; some small chunks are fine. Add both sugars and whisk until combined.

• Step 4

Add the butter, sour cream, egg, and vanilla to the banana mixture and whisk until completely smooth.

• Step 5

Sift the dry ingredients over the wet ingredients, then whisk just until no flour patches or lumps remain. Take care not to overmix.

• Step 6

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.

• Step 7

Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.

• Step 8

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.