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Banana Bread Butter Mochi

Shanna
Banana bread meets Hawaiian butter mochi in this delicious and lightly spiced tasty snack cake with that classic mochi chew.
Makes one 9x13 pan of banana bread butter mochi - slice into however many squares you like.
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Prep Time 21 minutes
Cook Time 1 hour
Cooling time 30 minutes

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 sugar
    Coarse/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.

Notes

Sometimes the boxes of Mochiko flour aren’t an exact 454 grams. Sometimes they are 10 g or so over. That is ok to just use it all. This is the one time the grams don't have to be exact exact since this is a high hydration recipe a few extra grams of the mochiko flour is ok. 
 
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.