Banana bread butter mochi. Hawaiian butter mochi meets banana bread in this delicious, chewy snack bread that is a cross between two of my favorite things to bake. Mochiko rice flour makes this gluten free too!
When life gives you lots of overripe bananas, make all the different kinds of banana bread you can think of. When you buy a case of Mochiko flour, you come up with all the different kinds of butter mochi you can think of. This is how this banana bread butter mochi came to be.
This was inspired by my Banana bread recipe on this site, as well as Alana Kysar's Hawaiian Butter mochi from her fabulous, must have cook book "Aloha Kitchen".
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Ingredients
The ingredients are mostly all what anyone would have on hand, besides perhaps the mochiko flour. Which can be easily found online, at any well stocked grocery store or Asian market. You want mochiko glutinous rice flour. I use the Koda Farms Blue Star brand since I bought a case of it. I make a lot of mochi things, muffins, waffles etc.
- Bananas
- Large eggs
- unsalted butter
- vanilla extract or vanilla bean paste
- coconut milk - canned full fat not carton
- mochiko flour
- light and white brown sugars
- baking powder and baking soda
- kosher salt - I love my Diamond kosher salt
- Ground cinnamon and grated nutmeg
See recipe card for quantities.
Instructions
This is a very simple recipe - easier than making traditional banana bread since we are following Hawaiian butter mochi techniques.
You want to get a 9x13 pan and some parchment paper, cut it longer on the long edges so it overhangs the pan and you can use it to lift out the slab of mochi all at once cooled.
Use two bowls to mix the ingredients, one for the wet, one for the dry. Add the dry to the wet, mix, pour into prepared pan, sprinkle the top with coarse sugar and bake. Thats it.
Use a food scale:
Grams are the most accurate way to bake. I have all my ingredients listed in grams. You set a bowl on the food scale, tare, and then start adding what you need to the bowl, tare between each ingredient. No making a giant mess of inaccurate cups or whatnot. This recipe uses two bowls one for the "wet" ingredients - banana, eggs, melted butter, vanilla and coconut milk. Another bowl for the dry - mochiko flour, sugars, baking powder and soda, kosher salt and spices, cinnamon and nutmeg.
Equipment
This recipe doesn't need much equipment but I will list it here in case anyone wants to purchase exactly what I use:
- Food scale
- 9x13 pan - I love this pan by USA Pan bakeware.
- Mixing bowls - one big, one medium sized
Storage
Butter mochi is a little more time sensitive with freshness more than regular banana bread is. Its best the day it is made. Still great the second day. The third day still really good but you will notice its a little softer. Keep in an airtight container up to three days.
This banana bread butter mochi doesn't stand up well to freezing.
Top Tip
I love the crunch the sugar gives to the top of the banana bread butter mochi, but the crunch only lasts about two days. Since mochi is so moist the sugar tends to dissolve into it by day three. You can omit the raw sugar topping if you want, I prefer to have it on the mochi.
Similar recipes:
Looking for other recipes like this? Try these:
Banana Bread Butter Mochi
Ingredients
- 425 g super ripe bananas, around 4 bananas
- 3 large eggs, 150 g without shell
- 115 g butter, unsalted, melted and slightly cooled
- 1 Tablespoon vanilla bean paste, (can also use extract)
- 300 g coconut milk, canned, full fat
- 1 box Mochiko flour - 454 g, see notes (I use Koda farms, any mochiko or glutinous sweet rice flour will work)
- 200 g light brown sugar
- 100 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- Coarse/raw sugar for sprinkling over the top of the mochi before baking
Instructions
- Heat oven to 350 Degrees F. Grease a metal 9x13 pan and line with parchment paper leaving a few extra inches of overhang over the long edges of the pan. This is so you can use it to life the whole slab of mochi out of the pan once cooled for easier cutting.
- In a large bowl mash the banana then whisk in the eggs, melted butter and vanilla, mix well. Then add in the coconut milk and mix again.425 g super ripe bananas, 3 large eggs, 115 g butter, 1 Tablespoon vanilla bean paste, 300 g coconut milk
- In a separate bowl combine the entire box or 454 g of mochiko flour, the sugars, baking powder and baking soda, salt and spices and whisk well.1 box Mochiko flour - 454 g, 200 g light brown sugar, 100 g granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon grated nutmeg
- Add the mochiko mixture to the banana mixture and mix until well combined and no flour streaks remain. Pour into the prepared pan. Generously sprinkle the top with the raw sugarCoarse/raw sugar for sprinkling over the top of the mochi before baking
- Bake for 60 minutes. A skewer or toothpick inserted into the middle will come out with a few crumbs and that’s ok.
- Let cool in the pan long enough to be able to life the slab of mochi out of the pan. I let it cool fully in the pan before removing to slice.
- Slice into however many squares you like. Keep in an airtight container up to three days. After three days it tends to loose the same chewy mochi quality. Mochi is best eaten the same day or within three days of baking.
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