If you’ve never tried a Thai banana, I recommend paying a visit to your local Asian grocery store and picking up a batch for this recipe. If you’re located in California, I noticed that most Safeway markets carry Thai bananas as well. Thai bananas are smaller, creamier, and sweeter than the typical Cavandish bananas sold at your local grocery store. This twist on your typical banana bread recipe has sweeter banana flavor from the ripened Thai bananas and a bit chewier from the sweet rice flour I like to include. Enjoy! 🙂

Ingredients

• 1 cup all-purpose flour

• 1/2 cup sweet rice flour

• 3/4 teaspoon of baking soda

• 1/2 teaspoon of kosher salt

• 1 stick of melted unsalted butter

• 1 cup of granulated sugar

• 2 room temperature eggs

• 1 tsp of vanilla extract

• 6 Thai bananas (1 1/2 cups / 550 grams), mashed with small chunks

• 1/3 cup of yogurt

Tools

• 2 large bowls

• A fork or something to mash the bananas

• Bread loaf pan

• Parchment paper

Directions

Pre-heat your oven at 325 degrees fahrenheit. Grease your bread loaf pan with butter and line with parchment paper so that about an inch is hang out on both sides to act as handles when removing your bread from the pan in a later step.

Combine all-purpose flour, sweet rice flour, baking soda, and salt in a bowl. Mix your dry ingredients together.

In another bowl, combine melted unsalted butter, granulated sugar, and eggs together.

Create a well in the middle of your dry mixture. Slowly pour the wet mixture into the dry mixture’s well, while stirring to combine everything — don’t over mix!

Fold in the mashed Thai bananas until just combined, you also want to be sure not to overmix at this step

Add your banana bread mixture to the bread loaf pan and give it a gentle tap on your counter to remove potential air bubbles. Place you loaf pan in the oven and bake for 1 1/2 hours, until the bread is golden brown and a tooth pick comes out cleanly after inserting it.

When your Thai banana bread loaf pan is done baking, remove it from the oven and set it aside to cool at room temperature for about 30 minutes before removing it from the pan to finish cooling before serving.

Once your banana bread has cooled, slice the enjoy!

Thai banana bread can be stored in an air tight container at room temperature for four days