Mochi Banana Bread Recipe
Brown Butter Mochi Banana Bread combines ripe bananas, nutty brown butter, and glutinous rice flour for a soft, springy, and satisfyingly chewy loaf with a golden caramelized top and rich, toffee-like warmth.
Servings: 12 slices
Equipment
Ingredients
- 4 oz unsalted butter brown
- 1 ⅓ cup mashed bananas
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup brown sugar
- 1 ⅓ cup mochiko or sweet rice flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- Extra melted butter for pan
Instructions
- Brown the butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, about 8 to 9 minutes, remove from heat and set aside to cool down.4 oz unsalted butter
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Prepare the baking pan - Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the top of the parchment paper with more melted butter.
- Prepare wet ingredients - Mash the bananas with a potato masher in a large mixing bowl. Add cooled brown butter, egg and vanilla. Beat with a whisk until thoroughly combined. Add brown sugar and beat again until completely incorporated.1 ⅓ cup mashed bananas, 2 large eggs, 1 teaspoon pure vanilla extract, ¾ cup brown sugar
- Add dry ingredients - Sift sweet rice flour, baking powder and baking soda directly into the bowl with the wet ingredients. Sprinkle kosher salt on top. Mix until completely incorporated and smooth. This batter is gluten free so you don’t have to worry about overmixing.1 ⅓ cup mochiko or sweet rice flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
- Bake - Transfer batter to the prepared loaf pan and bake in the preheated oven for about 55 minutes until a toothpick inserted into the center of the mochi banana bread comes out clean.
- Cool - Remove from the oven and let cool completely on a wire rack. To remove banana bread from the pan, simply lift it out using the excess parchment paper as handles.
Notes
- Storage: You can store leftover mochi banana at room temperature for up to 3 days and in the fridge for up to a week.
- Reheating: It is the nature of butter mochi to harden, especially if refrigerated. You can warm these up in the microwave for 20-30 seconds, covered with a damp towel or plastic wrap, to soften them. They’ll taste like freshly baked.
Nutrition
Calories: 219kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 134mg | Fiber: 1g | Sugar: 16g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.4mg
