Banana Walnut Mochi Bread

Preparation

Prep loaf pan

Preheat oven to 350°F. Oil a 5x9 loaf pan with oil. Cut parchment paper to the width of the loaf pan, then line the pan so that there is some overhang over the edges.

Prep wet ingredients

Peel overripe bananas, then mash them in a large mixing bowl until it becomes a smooth-ish paste. Add in eggs, melted butter, coconut milk, apple cider vinegar, vanilla extract, and almond butter and mix until smooth.

Prep dry ingredients

In a separate mixing bowl, add mochiko sweet rice flour, baking soda, baking powder, sugar, salt, cinnamon and mix together. Chop walnuts into small chunks. In a pan on medium heat, add chopped walnuts and toast for 2-3 minutes until lightly browned and fragrant. Set aside in a separate bowl to cool.

Cook mochi bread

Take the bowl of dry ingredients and slowly pour and mix it into the bowl of wet ingredients with a whisk until the dry ingredients are completely incorporated and the batter is a thick, smooth paste. Add in toasted walnuts and continue to mix until they're even distributed. Pour batter into the oiled and lined loaf pan.

Bake in the oven for 1 hour. To check for doneness, stick a toothpick into the center and it should come out completely clean. If there's still wet batter, continue to cook and check every 5-10 minutes until the toothpick comes out clean. Once cooked through, wait 5-10 minutes for it to cool, then carefully lift the bread out of the loaf pan and place onto a wire rack. Cool for at least another hour until the bread has set. Once cool, cut into slices and serve.