[Real Food = Reporter Yuk Sung-yeon] Moist banana bread is the kind of cozy dessert that tastes even better with a cup of coffee. If you don’t have an oven or baking feels intimidating, don’t worry—there’s a trick for that.
Try your electric rice cooker. Real Food’s go-to is a simple rice-cooker banana bread recipe that delivers soft, tender slices—perfect warm and slightly crumbly for maximum comfort-food vibes.
All you really need are bananas. Overripe bananas with brown spots are ideal because they mash up easily and give the loaf the best flavor and texture.
This version uses yogurt and milk, which keep the bread extra moist—often softer than oven-baked loaves. Serve slices with a dollop of yogurt or whipped cream for a dessert that feels a little indulgent. If you’re a banana lover, toss in one more banana to amp up the flavor.
2 bananas, 2 eggs, yogurt 100g (3.5 oz), milk 50g (1.8 oz), pancake mix 300g (10.6 oz), 1 tablespoon honey
1. Peel the bananas and place them directly in the rice cooker, then mash them until smooth.
2. Add the eggs, yogurt, and milk, and mix until combined.
3. Fold in the pancake mix and honey, stirring gently until just combined—avoid overmixing.
4. Set the rice cooker to the multi-steam (all-purpose steam) setting and let it run for 40 minutes.
5. Carefully flip the loaf out, slice into portions, and enjoy while warm.
Source: Provided by Our Tablen
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