Mochi Banana Bread

Makes one loaf.

Ingredients:

2/3 cup glutinous rice flour (Mochiko flour)

1/3 cup gluten-free all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

1 super ripe medium to large banana

1/2 cup cane sugar

1/4 cup brown sugar

1/2 cup coconut oil

1/4 cup greek yogurt (sub coconut yogurt for dairy-free)

1 large egg

1 tsp vanilla extract

1/2 cup chocolate chips or chopped nuts (optional)

Toasted coconut or chopped nuts for topping (optional)

Preheat the oven to 350°F. Line a loaf pan (8.5 x 4.5 inches) with parchment paper and set aside.

In a medium bowl, mix the dry ingredients. In a small bowl, mix the wet ingredients.

Add the wet ingredients to the bowl with the dry ingredients and mix until thoroughly combined. Fold in the chocolate chips or chopped nuts, if using. Pour the mixture into a loaf pan lined with parchment paper, smooth out the top with a spatula, and add any toppings you desire. Bake in the preheated oven for 30-35 minutes, or until the loaf doesn’t jiggle when you shake it.

Let the loaf cool in the pan for about 5 minutes then transfer to a cooling rack. Let it cool for an additional 10 minutes then enjoy. Keep any leftovers in an airtight container for up to 3 days.