banana mochi bread
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.
prep time
cook time
method
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yield
4 loaf pans
Ingredients
- 1 box mochiko (16oz.) box
- 1 cup bisquick
- 4 teaspoons baking soda
- 4 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups sugar
- 1 1/2 cups oil
- 3 teaspoons vanilla extract
- 5 - eggs
- 3 cups banana, very ripe & mashed
- 1 cup walnuts or macadamia nuts, chopped
How To Make banana mochi bread
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Step 1Combine first six ingredients in a large mixing bowl. Separately mix oil and vanilla and add to dry ingredients.
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Step 2Add eggs and mix together until batter is well blended. Stir in bananas and nuts.
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Step 3Pour 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.
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Step 4Bake at 350 degrees for 1 hour, do a toothpick test, if it comes out clean, it is done.
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Step 5Remove from oven onto a wire rack to cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
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