Banana Walnut Mochi Bread

Mar 27, 2022 · in Desserts

From the greatest hits collection of midwestern childhood dishes Little Frankie consumed in large quantities. Here is banana bread, interpreted through the lens of a Taiwanese American's palette. Flour is replaced with Mochiko sweet rice flour, transforming this bread from its characteristic moist crumble to a satisfyingly chewy bite pay tribute to this perfectly sweet and nutty bread of so many childhoods like my own. The key to banana bread is overripe bananas, its skin imperfectly bruised with dark spots like a dalmation that indicate its increased sweetness.

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At a glance

Yield

1 loaf

Time

1 hour

Ingredients

Wet ingredients

3 overripe bananas

2 large eggs

4 tablespoons of butter, melted

1/4 cup coconut milk 

1 teaspoon apple cider vinegar 

1 teaspoon vanilla extract 

2 tablespoons of almond butter

Dry ingredients

1 3/4 cup Mochiko sweet rice flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 cup granulated sugar

1 1/2 teaspoon kosher salt

1/2 teaspoon cinnamon 

1/2 cup walnuts



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Wet ingredients

3 overripe bananas

2 large eggs

4 tablespoons of butter, melted

1/4 cup coconut milk 

1 teaspoon apple cider vinegar 

1 teaspoon vanilla extract 

2 tablespoons of almond butter

Dry ingredients

1 3/4 cup Mochiko sweet rice flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 cup granulated sugar

1 1/2 teaspoon kosher salt

1/2 teaspoon cinnamon 

1/2 cup walnuts