Rice Cooker Banana Bread | Miso Hungry

In this blog post I try to cook a rice cooker banana bread recipe. I say ‘try’ because as with everything in life, things don’t go to plan. However I persevere and manage to cook something half decent, thanks to my amazing cooking skills and my rice cooker that works.

The last time I tried to make bread, I used an oven and failed, kinda.

This time I try to use a rice cooker and follow this recipe.

I had to change some ingredients though since I don’t have anything at home. You can really tell I’m a regular at this can’t you.

rice cooker banana bread
My rice cooker banana bread baby

Instead of 100g butter, I used 100g of coconut oil which I was pleasantly surprised by. I virtually couldn’t taste the difference. All the taste for less the fat. I recommend you try it next time in your baking. Just make sure that you melt it beforehand.

Instead of 1 cup of all purpose flour, I used 1 cup of extra strong white bread flour. Again, I didn’t notice much of a difference or maybe I just have insensitive tastebuds.

Also, the recipe specified ripe bananas but the ones I had at home weren’t ripe. They were yellow as a daffodil. So I popped them in the oven at Gas Mark 2 (150 degrees celsius or 300 degrees Fahrenheit) for 30 minutes to blacken them up. This was the end result.

rice cooker banana bread

Here’s the new list of ingredients I made the rice cooker banana bread with, (using the same recipe):

Wet ingredients
  • 4 eggs, separate the whites from the yolks
  • 100 gram sugar
  • 2 ripe unripe bananas (about 200 gram), pureed with a food processor/blender, ripened in the oven for 30 minutes at Gas Mark 2 / 150 degrees C / 300 degrees F
  • 100 gram butter, coconut oil
  • 1 teaspoon vanilla essence
Dry ingredients
  • 1 cup strong all purpose flour,  sifted strong white bread flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon a random sprinkle of salt

In the end, it was a yummy delicious rice cooker banana bread (*compliments herself*). What was really nice about it was the texture and moistness. Spongy and light, rather than dry and crumbly. There’s something about a steamed rice cooker banana bread that is way nicer than an oven cooked one in my opinion.

Oh and just as I pour the bread batter into the rice cooker, I remember that there’s an ingredient missing. It’s not on the recipe but it adds a really nice touch to compliment the banana flavour. I try to crush it with my butt and manage to add it last minute. Watch the video to find out what it is.

Oh the wonders of a rice cooker. I don’t usually make anything other than rice in my rice cooker but it can sure make a pretty mean rice cooker banana bread.

Next time I might try to make a frittata or chocolate lava cake. Let me know if you have any suggestions for the next Miso Hungry episode and I will consider it as long as it’s nothing celery or cucumber related (I hate them).

Alright guys, that’s it for Friday’s Miso Hungry blog post and my rice cooker banana bread, see you tomorrow for All A Bao Creativity!

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