This delightful Banana Mochi Bread combines the rich flavors of ripe bananas and crunchy walnuts with the unique chewiness of mochi, topped with fragrant toasted coconut. Perfect for a sweet treat or a satisfying snack, these squares are a must-try fusion of textures and tastes!
Table of Contents
Ingredients
- Ripe Bananas: Adds natural sweetness and moist texture.
- Glutinous Rice Flour: Provides the chewy mochi texture.
- Sugar: Sweetens the bread perfectly.
- Baking Powder: Helps the bread rise.
- Salt: Enhances overall flavor.
- Coconut Milk: Adds richness and a hint of coconut flavor.
- Avocado Oil: Healthy fat that keeps the bread moist.
- Vanilla Extract: Adds a warm, sweet aroma.
- Chopped Walnuts: Adds a delightful crunch.
- Toasted Coconut Flakes: Provides a fragrant, crispy topping.
Alternative Ingredients
- Glutinous Rice Flour: Use regular rice flour or almond flour (texture will differ).
- Sugar: Replace with honey, maple syrup, or coconut sugar.
- Coconut Milk: Substitute with almond milk, soy milk, or regular milk.
- Avocado Oil: Use melted coconut oil, olive oil, or vegetable oil.
- Vanilla Extract: Try almond extract or maple extract.
- Chopped Walnuts: Substitute with pecans, almonds, or leave out for nut-free.
- Toasted Coconut Flakes: Use regular shredded coconut or omit if preferred.
Detailed Steps
Preheat the Oven: Preheat your oven to 350ยฐF (175ยฐC). Grease a 9×9 inch baking dish or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a large bowl, combine the glutinous rice flour, sugar, baking powder, and salt. Mixing thoroughly ensures no lumps, and sifting can help achieve this.
Mix Wet Ingredients: In another bowl, mix together the mashed ripe bananas, coconut milk, avocado oil, and vanilla extract until smooth. Using very ripe bananas will enhance the sweetness and flavor.
Combine Ingredients: Pour the wet ingredients into the dry ingredients and mix until well combined. The batter will be thick and sticky. Scrape the sides and bottom of the bowl to ensure everything is mixed evenly.
Add Walnuts: Fold in the chopped walnuts. Lightly toasting the walnuts beforehand can add extra flavor and crunch.
Bake: Pour the batter into the prepared baking dish and spread it out evenly. Tapping the dish on the counter a few times can help remove any air bubbles. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Toast Coconut: While the mochi bread is baking, toast the coconut flakes in a dry skillet over medium heat until they are golden brown. Stir frequently to avoid burning. Keep a close eye on the coconut as it can burn quickly.
Cool and Top: Allow the mochi bread to cool completely in the baking dish to set properly. Once cooled, sprinkle the toasted coconut flakes on top. Using a plastic knife or greasing a regular knife can make cutting easier and prevent sticking.
Cut into Squares: Cut the mochi bread into squares and serve. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
FAQs
Mochi bread is a chewy, dense baked good made with glutinous rice flour. Its texture is similar to traditional mochi and it can include various flavors and ingredients for a unique treat.
Glutinous rice flour, made from sticky rice, is starchier and gives a chewy texture, while regular rice flour, from standard rice, is less sticky and more crumbly.
Yes, this Banana Mochi Bread is gluten-free because it uses glutinous rice flour, which is naturally free of gluten.
Yes, you can customize the recipe with chocolate chips, dried fruit, or other nuts.
You’ll know the mochi bread is done baking when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be slightly firm to the touch.
Serving Suggestions
Banana Mochi Bread is delicious on its own or paired with vanilla ice cream, whipped cream, or fresh fruit. Drizzle with honey or maple syrup for added sweetness. Enjoy with a hot cup of coffee or tea for a perfect breakfast or snack.
Storage Suggestions
Store Banana Mochi Bread in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze individual squares wrapped in plastic for up to a month. Thaw at room temperature or reheat briefly in the microwave before serving.
Youโll also enjoy:
Banana Mochi Bread
Equipment
- small skillet (toasting coconut flakes)
Ingredients
- 2 ripe bananas mashed
- 2 cups glutinous rice flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk (or any milk of your choice)
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup toasted coconut flakes
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Grease a 9×9 inch baking dish or line it with parchment paper.
- In a large bowl, combine the glutinous rice flour, sugar, baking powder, and salt. Mix well.2 cups glutinous rice flour, 1/2 cup sugar, 1 tsp baking powder, 1/4 tsp salt
- In another bowl, mix together the mashed bananas, coconut milk, avocado oil, and vanilla extract until smooth.2 ripe bananas, 1 cup coconut milk, 1/4 cup avocado oil, 1 tsp vanilla extract
- Pour the wet ingredients into the dry ingredients and mix until well combined. The batter will be thick and sticky.
- Fold in the chopped walnuts into the batter.1/2 cup chopped walnuts
- Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the mochi bread is baking, toast the coconut flakes in a dry skillet over medium heat until they are golden brown. Stir frequently to avoid burning.1/2 cup toasted coconut flakes
- Allow the mochi bread to cool completely in the baking dish. Once cooled, sprinkle the toasted coconut flakes on top.
- Cut the mochi bread into squares and serve.
Video
@cookinglikekate Banana Mochi Bread – Recipe at cookinglikekate.com
โฌ Hurts Me (Alone At Prom) – Tory Lanez
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Sift dry ingredients to avoid lumps in the batter.
- Lightly toast walnuts before folding them into the batter for enhanced flavor.
- Tap the baking dish on the counter to remove air bubbles before baking.
- Allow the bread to cool completely in the pan to set properly before slicing.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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