Ingredient

• Cooking spray
• 1 (14- x 12-inch) banana leaf piece
• 1 1/4 cups sweet rice flour (such as Koda Farms Mochiko Sweet Rice Flour)
• 1 1/4 cups glutinous rice flour (such as Erawan)
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup granulated sugar
• 1 cup very ripe mashed bananas (from 2 to 3 medium bananas) 
• 3/4 cup well-shaken and stirred unsweetened coconut milk
• 1/2 cup unsalted butter (4 ounces), melted
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature

Direction

1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray; set aside.
2. Using scissors, cut a 12- x 4-inch strip from banana leaf piece, cutting parallel to the leaf’s center vein. Cut remaining portion of banana leaf into 3 (12- x 3-inch) strips, cutting parallel to the leaf’s veins.
3. Place 3-inch-wide banana leaf strips crosswise over bottom and sides of loaf pan, overlapping as needed to completely line bottom of pan. Make sure leaf ends extend over sides by 1 to 2 inches. Place remaining banana leaf strip lengthwise along bottom of loaf pan and partway up shorter sides. Set pan aside.
4. Whisk together flours, baking powder, and salt in a medium bowl. Whisk together sugar, bananas, coconut milk, butter, vanilla, and eggs in a large bowl until combined. Add flour mixture to sugar mixture; whisk until combined. Pour batter into prepared pan; spread in an even layer.
5. Bake in preheated oven until banana bread is golden brown and top springs back when lightly pressed, 1 hour and 10 minutes to 1 hour and 20 minutes, loosely covering with aluminum foil during final 20 minutes of baking time to prevent overbrowning. Let cool completely in pan on a wire rack, 2 hours and 30 minutes to 3 hours. Carefully remove loaf from pan using banana leaves as handles. Slice banana bread, and serve on banana leaves.