BANANA MOCHI BREAD

Jo Anne Sugimoto

By
@sugarnspicetedibears

A moist and delicious island style banana bread. It is also gluten-free as we are using mochiko in the recipe. Mochiko is a japanese sweet rice flour.


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Comments:

Serves:

4 loaf pans

Ingredients

1 box
mochiko (16oz.) box
1 c
bisquick
4 tsp
baking soda
4 tsp
cinnamon
1 tsp
salt
2 c
sugar
1 1/2 c
oil
3 tsp
vanilla extract
5
eggs
3 c
banana, very ripe & mashed
1 c
walnuts or macadamia nuts, chopped

Directions Step-By-Step

1
Combine first six ingredients in a large mixing bowl. Separately mix oil and vanilla and add to dry ingredients.
2
Add eggs and mix together until batter is well blended. Stir in bananas and nuts.
3
Pour into 4 greased loaf pans (8 1/2 x 4 1/2 inches). Let batter sit for about 5 minutes before putting it in the oven.
4
Bake at 350 degrees for 1 hour, do a toothpick test, if it comes out clean, it is done.
5
Remove from oven onto a wire rack to cool.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy