Snackable Mochi Banana Bread Squares | Break an Egg | Food52

Welcome to Break an Egg, the series where our Senior Food Stylist, Anna Billingskog, cooks up a winning breakfast recipe. She’ll tackle cookbook hits, favorites from Food52 community members, and originals from our Test Kitchen. Follow along for breakfast (and breakfast for dinner) inspo. In this episode, Food52 founder Amanda Hesser filled in as host and was joined by Auzerais Bellamy, the founder and CEO of Blondery! Together, they cook their way through Joy Cho's Mochi Banana Bread.
Mochi Banana Bread from Joy Cho:
"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
GET THE RECIPE:
Mochi Banana Bread: food52.com/recipes/85412-moch...
CHECK OUT BLONDERY: blondery.com/
FOLLOW BLONDERY: / blondery
PRODUCTS FEATURED IN THIS VIDEO:
Blondery x Food52 Exclusive Bite-Sized 24-Piece Blondie Set: food52.com/shop/products/1315...
Food52 x Rosti Margrethe Nested Mixing Bowls with Lids: food52.com/shop/products/4235...
Dansk Købenstyle Butter Warmer: food52.com/shop/products/1098...
Hestan ProBond TITUM Nonstick Forged Stainless-Steel Skillet: food52.com/shop/products/7903...
Five Two Adjustable Rolling Pin with Measuring Rings: food52.com/shop/products/7635...
Five Two Essential Kitchen Knives: food52.com/shop/products/7657...
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[@blondery]

Thank you for having me! This was so fun (and delicious) 🥰

[@food52]

SO fun! Come back again!

[@KattJones-zf2ko]

You're awesome! Can you come back and teach us some of your recipes please? =)

[@KattJones-zf2ko]

I loved this recipe! Please make more content like this! The whole team and Auzerais as guest baker were awesome!

[@blondery]

Awww thank you for watching!

[@kyyte]

I love how you guys explained what you would do differently... Like i feel very validated knowing i don't sift my flours either 😂

[@laliichin5471]

They’re both so likeable. Recipe looks great I’m gonna try it!

[@Paolito0118]

Omg! Everyone needs to go to Blondery! They're pastries are insanely good!

[@blondery]

Awww thank you so much for your support 🥰

[@eha440]

I will definitely try it!

[@abubarrie88]

I’m very excited to try this recipe.

[@blondery]

It’s so yummy!

[@AndyAand]

…???

[@favourbd9700]

Who is actually presenting what? Can one person takes it over and shows what she knows better please?thank you

[@blondery]

This was a new recipe to both of us. We were just getting to know each other and the recipe 🥰