Banana bread but make it Japanese! This easy breakfast or snack bread is made healthier with a mixture of whole wheat flour and roasted soybean flour, aka kinako. It has a super nutty flavor that really elevates standard banana bread to the next level.

Here I go again, taking an American classic baked good and turning it Japanese-y. But what else do you expect from me? As a Japanese-American, it’s basically my calling.

I didn’t do this just to slap a Japanese label on another recipe. I truly think kinako is an underrated flavor and works so well with so many baked goods. It’s a shame not to use it more! Plus, what else are you going to do with that bag of kinako after your New Year’s mochi is gone?

What is Kinako?

In case this is your first foray into kinako, WELCOME! Join the kinako lovers club. We’re very inclusive. Kinako is a roasted soybean flour. If you’re familiar with Korean cuisine, it’s similar to konggaru. It has a super nutty, toasty flavor. I find if you like sesame or peanut, you’ll really love kinako.

Ingredient Substitutions

Kinako’s nuttiness pairs super well with whole wheat flour, which is why I like to put the two together. Plus whole wheat flour is just that tiny bit healthier that makes me feel like I’m clearly doing my body a favor when I eat multiple servings of this banana bread.

BUT if you don’t have whole wheat or don’t like it, all-purpose will do just fine.

Feel free to substitute white sugar for brown sugar or sour cream for the yogurt. This recipe is fairly flexible.

And you can use whatever mix-ins you like. I suggested chocolate chips and chopped nuts, but anything goes. Except raisins. I hate raisins. You can use raisins, but leave me out of it, please.

More Modifications

I like baking banana bread in a 9×9″ square metal pan because it bakes faster and is very easy to slice into equal portions. You can use a loaf pan instead, if you like that. The baking time will probably be around one hour if you choose to do so.

By the way, this recipe also freezes really well! I slice my portions after baking and then stick leftovers into a freezer bag. I take out a frozen piece as needed and microwave for about 30 seconds on high, and it’s perfect.

More Kinako Baking Recipes

If you love kinako and liked this recipe, check these out:

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Kinako Banana Bread

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Ingredients
  

  • 1 1/2 cups whole wheat flour (190g), see notes
  • 1/2 cup kinako (50g)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 bananas (400g)
  • 2 large eggs
  • 2/3 cup brown sugar (140g)
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter melted (113g)
  • 1/3 cup Greek yogurt (60g)
  • 1/2 cup chopped walnuts or chocolate chips (60g), optional
  • Streusel topping, optional

Equipment

  • 9×9" metal baking pan

Instructions
 

  • Preheat oven to 350F. Grease and line a 9×9" metal baking tin with parchment paper.
  • In a large bowl, whisk flour, kinako, baking soda, and salt. Set aside. If using the streusel from my kinako banana muffins recipe, prepare that at this time as well.
  • In another mixing bowl, mash bananas and add eggs, brown sugar, vanilla extract, melted butter, and Greek yogurt. Mix until well combined.
  • Add your dry ingredients to the banana mixture and gently mix until a batter forms.
  • Add in any optional mix-ins, such as chopped nuts or chocolate chips and gently fold to combine.
  • Pour the batter into your prepared baking tin. Sprinkle streusel on top, if using.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the banana bread to cool slightly before slicing and serving. Leftovers keep in an airtight container at room temperature.

Notes

  • You can substitute all-purpose flour for the whole wheat flour.
  • You can substitute sour cream for Greek yogurt.
  • This recipe can also be made in a loaf pan, but bake time will be closer to an hour.
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