Hojicha Banana Bread
Sweet ripe bananas meet roasted, nutty hojicha in this stunning swirled bread loaf. This delicious and aromatic quick bread will quickly become a staple banana bread recipe!
Servings: 10
Ingredients
- 225 g ripe bananas about 2 "medium-size", ideally 210-240 grams mashed bananas
- 150 g brown sugar (¾ cup) packed
- 113 g salted butter (½ cup) melted, slightly cooled
- 2 large eggs room temp
- 60 g sour cream (¼ cup) or Greek yogurt or plain yogurt
- 195 g all-purpose flour (1 ½ cup)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 8 g hojicha powder (4 rounded teaspoons)
- 10 g maple syrup (½ Tablespoon)
Instructions
- Prep. Preheat oven to 350°F. Grease a 9×4-inch loaf pan and set aside. If desired, line pan with parchment paper.
- Wet Ingredients. In a large bowl, mash together bananas and brown sugar. Mix in melted butter, eggs, and sour cream until well combined. *The batter may look curdled.
- Dry Ingredients. In a smaller bowl, whisk together flour, baking soda, salt, and baking powder.
- Mix Wet and Dry. Add dry ingredients to wet mixture. Mix until just combined.
- Separate Batter. Portion out 300 grams of batter into a separate bowl. Sift hojicha powder into batter. Add maple syrup. Mix until well incorporated.
- Layer Batter. Alternate adding layers of banana batter and hojicha batter into the prepared loaf pan. When finished, use a mini offset spatula or the back of a spoon to smooth the top of the batter into an even layer.
- Bake. Bake for 50–60 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil.
- Cool. Let the bread cool in the pan for 10 minutes, then unmold and transfer to a wire rack. Allow the bread to cool completely to room temperature before slicing with a serrated knife.
Notes
Storage: Once cooled completely, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
One Batter Option: If you don't want to swirl the two batter, simply double the amount of hojicha powder.
Nutrition
Calories: 258kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 330mg | Potassium: 148mg | Fiber: 1g | Sugar: 18g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg