Jo Anne Sugimoto


Here is a recipe that I have also tweaked so many times until "I" was satisfied with the taste, texture and presentation. It is very dense and very moist. I make this recipe for Banana Bread and Cupcakes every Sunday. It barely makes it to the middle of the week. This recipe yields a large amount - 2 loaf pans and a 12-cup muffin tin.

★★★★★ 2 votes
2 loaf pans & 12 cupcakes


3 c
flour, sifted
1 1/2 c
mochiko flour
2 tsp
baking powder
2 tsp
baking soda
1 tsp
kosher salt
2 stick
unsalted butter, room temperature
1 1/2 c
brown sugar, lightly packed
1 1/2 c
granulated sugar
eggs, room temperature
4 tsp
vanilla extract
1/2 c
evaporated milk
very ripe bananas, mashed
1 1/2 c
sour cream


1Preheat oven to 325 degrees. Either 4 loaf pans or 2 loaf pans and a 12-cupcake tin. Spray the loaf pans and line the cupcake tin.
2In a medium bowl, sift together the flour, mochiko, baking powder and baking soda. Add the salt. Set aside.
3In a large mixing bowl, cream the butter and sugars till smooth. Add the eggs one at a time, incorporate with each egg added, add the vanilla and the milk, mix till well blended. Fold in the bananas, then the sour cream.
4Fold in the flour mixture in 3 increments. Do not over mix.
5Pour in the batter evenly with the loaf pans and/or 12-cup cupcake tin. Fill the loaf pan 2/3 full and the cupcakes 3/4 full.
6Put the pans in the oven, do a toothpick test, after 25 minutes for the cupcakes, if it comes out fairly clean and is golden brown, it's done. Remove the cupcakes onto a cooling rack. Do a toothpick test, after 55 minutes for the loaf pans, if it comes out clean and springs back with a light touch, it's done. Remove the loaf pans onto a cooling rack.

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