Snackable Mochi Banana Bread Squares | Break an Egg | Food52

"What happens to classic banana bread when you swap in sweet rice flour? The result is neither wholly mochi nor traditional banana bread—it’s a lovely in-between, decidedly familiar with a fun textural twist. Baked in an 8x8-inch pan, this bread gets its pleasant springy texture from the sweet rice flour (a common brand is Mochiko, available at Japanese markets and online), while retaining some cakey qualities via the all-purpose flour. This pancake recipe similarly uses a combination of the two flours, to get the best of both worlds. Melted butter, sour cream, and brown sugar provide the tenderness and richness you’d expect from banana bread, in the form of plush, snackable squares. I also wanted to eliminate some of the common hassles (or perhaps my own gripes) with banana bread. What if you don’t have three to four bananas lying around, for example? Or lack the patience to wait upwards of an hour for fresh-baked bread? Problem solved: This recipe conveniently makes use of a single banana and spends less than 30 minutes in the oven, a godsend when I want something sweet and comforting, stat." - Joy Cho

May 7, 2024