Banana Mochi Bread
Banana mochi bread is a chewy, gluten-free dessert made using a combination of mashed bananas, glutinous rice flour (also known as sweet rice flour), and other basic baking ingredients. The result is a uniquely dense and chewy bread.
Ingredients
- 2 cups Sweet Rice Flour Glutinous Rice Flour
- 3 large Ripe Bananas about 2 ½ cups mashed
- ½ cup Coconut Milk full-fat or light
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Chocolate Chips optional
- 1 tablespoon Matcha Powder optional
- ½ cup Chopped Nuts e.g., walnuts or pecans (optional)
- 1 teaspoon Vanilla Extract optional
- 2 large Eggs optional, for added structure
- 2-3 tablespoons Sweetener honey or maple syrup (optional, depending on sweetness preference)
Instructions
- Step 1: Preheat the Oven and Prepare the Pan Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray or line it with parchment paper to prevent the bread from sticking.
- Step 2: Mash the Bananas Peel the ripe bananas and mash them in a bowl until smooth. You can use a fork or potato masher for this step. The more mashed and smooth the bananas are, the better they will blend into the bread.
- Step 3: Mix Wet Ingredients In a separate mixing bowl, combine the mashed bananas, coconut milk, and any additional liquids (such as vanilla extract, eggs, or sweeteners like honey or maple syrup). Stir until well combined.
- Step 4: Mix Dry Ingredients In another bowl, whisk together the sweet rice flour, baking powder, and a pinch of salt. If you're adding any dry spices (like cinnamon or matcha powder), you can mix them in at this stage.
- Step 5: Combine Wet and Dry Ingredients Gradually add the dry mixture to the wet ingredients, stirring gently to avoid overmixing. If you're adding optional ingredients like chocolate chips or nuts, fold them into the batter once the dry ingredients are incorporated.
- Step 6: Pour into the Loaf Pan Pour the batter into the prepared loaf pan, spreading it evenly.
- Step 7: Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
- Step 8: Cool and Serve Once done, allow the banana mochi bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice into thick pieces and enjoy!
Notes
Best Pan to Use for Baking Mochi Bread:
Loaf Pan: The most common and recommended pan for baking banana mochi bread is a standard 9x5-inch loaf pan. This size allows the bread to rise properly without being too flat or dense. If you use a smaller pan, you may need to adjust the baking time, as the bread will rise higher and may need more time to cook through.
Grease or Line the Pan: Make sure to grease the pan with butter or cooking spray, or line it with parchment paper to ensure easy removal of the bread after baking.
Ideal Oven Temperature and Baking Time:
Oven Temperature: Bake banana mochi bread at 350°F (175°C). This temperature ensures even cooking without burning the top of the bread while giving it time to cook thoroughly in the center.
Baking Time: The typical baking time for banana mochi bread is between 40 to 50 minutes. The actual time may vary depending on the oven and the size of your loaf pan. It's always a good idea to start checking the bread at the 40-minute mark.