Best 3 Banana Mochi Bread Recipes
Indulge in the delightful fusion of East and West with banana mochi bread, a unique and delectable treat that combines the comforting flavors of classic banana bread with the soft and chewy texture of Japanese mochi. This irresistible recipe is a perfect blend of cultures, resulting in a moist and flavorful loaf that will tantalize your taste buds.
This article offers a collection of banana mochi bread recipes curated to cater to various dietary preferences and skill levels. Whether you're a seasoned baker looking for a new culinary adventure or a novice cook seeking a straightforward recipe, we've got you covered. Dive into the realm of banana mochi bread with our comprehensive guide and discover the perfect recipe to satisfy your cravings.
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.
Provided by Jo Anne Sugimoto
Categories Sweet Breads
Number Of Ingredients 11
Steps:
- 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.
MOCHA BANANA BREAD
Classic banana bread gets a facelift with the addition of espresso and mini chocolate chips studded throughout. It all comes together with a sweet espresso glaze.
Provided by Lasheeda Perry
Categories side-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
- Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
- Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
- Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your mochi bread will be.
- Mash the bananas well. This will help to ensure that they are evenly distributed throughout the bread.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread in a loaf pan that has been greased and floured. This will help to prevent the bread from sticking.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
Banana mochi bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up ripe bananas, and it is sure to be a hit with your family and friends.
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