banana mochi bread
(3 ratings)
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.
(3 ratings)
yield
4 loaf pans
Ingredients For banana mochi bread
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1 boxmochiko (16oz.) box
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1 cbisquick
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4 tspbaking soda
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4 tspcinnamon
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1 tspsalt
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2 csugar
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1 1/2 coil
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3 tspvanilla extract
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5eggs
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3 cbanana, very ripe & mashed
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1 cwalnuts or macadamia nuts, chopped
How To Make banana mochi bread
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1Combine first six ingredients in a large mixing bowl. Separately mix oil and vanilla and add to dry ingredients.
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2Add eggs and mix together until batter is well blended. Stir in bananas and nuts.
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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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4Bake at 350 degrees for 1 hour, do a toothpick test, if it comes out clean, it is done.
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5Remove from oven onto a wire rack to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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