Banana Butter Mochi

Hello everyone! I came up with this recipe while thinking of a twist on something I already know how to make. I don’t think I’ve seen a banana flavored butter mochi before so I decided to take a shot at it.

The best way to describe this dessert is banana bread meets butter mochi. I will admit it was playing tricks on my mind since it smelled so much like banana bread before the first bite. The texture definitely threw me off at first but I quickly got used to it and realized I really enjoyed it!

My favorite part of this (as usual) are the edges that touch the pan. The consistency is a little bit denser while still getting that soft, chewy texture of the middle. If any recipe would benefit from those fun all edge brownie pans (affiliate link), this would be the one.

I also substituted brown sugar for regular sugar which I think helps compliment the banana. A dash of cinnamon brings it all together.

What is Butter Mochi?

Butter Mochi is a local treat in Hawai’i. It is a simple dessert with glutinous rice flour and coconut milk as its base. It actually has less butter than you might expect from its name.

The origins of this dish aren’t entirely clear as Hawai’i was a melting pot of cultures and, therefore, foods. Filipinos, Japanese, Portuguese, Chinese, and Koreans, to name a few, found themselves as neighbors mostly on plantations where, by proximity, new blends of foods were created.

Some credit the origins of butter mochi to the Filipino dessert bibingka. Looking at the ingredients list of my own recipe, its probably correct. They share glutinous rice flour, coconut milk, and, surprise surprise, butter!

Is Butter Mochi Gluten Free?

Good news! Butter Mochi is gluten free! Even though the main ingredient is “glutinous rice flour,” it actually does not develop any gluten. I think it is named that just to imply texture.

So feel free to bring it to your parties or friends without any worry!

How is Butter Mochi Different From Regular Mochi?

Butter mochi does not really have much relation to actual mochi from Japanese cuisine. Japanese mochi is rice pounded into the famous chewy consistency. However, a pretty close imitation can be reached using glutinous rice flour (as in this recipe).

Instructions on How to Make Banana Butter Mochi

See recipe card below for measurements and detailed instructions

Mash the bananas and eggs

Add in butter, coconut milk, and vanilla extract

Mix the dry ingredients: sugar, baking powder, glutinous rice flour, salt

Mix all the ingredients. Then pour into a baking pan and lay halved bananas on the top

Slice into squares and enjoy!

Recipe

Banana Butter Mochi

Butter Mochi but with real banana added. This recipe will make you think you're eating banana bread.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Equipment

  • 1 9×13 inch rectangular baking dish This recipe fits in a 9×13 but feel free to use whatever else might fit

Ingredients
  

  • 1 lb glutinous rice flour or mochiko
  • 2 cups (416g) brown sugar packed
  • 1 tablespoon baking powder
  • 2 large eggs
  • ½ cup butter melted
  • 1 can (13.5 oz) coconut cream or coconut milk
  • 4 bananas mashed, very ripe (spotted)
  • 2 bananas sliced lengthwise. optional
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • pinch of salt
  • butter or oil for greasing the baking pan

Instructions
 

  • Preheat oven to 375℉
  • In a large mixing bowl, toss in 4 peeled ripe bananas and mash them. Add the eggs and mash until fully integrated.
  • Add coconut milk, melted butter, and vanilla extract. Mix well.
  • In a separate bowl, mix together the dry ingredients: glutinous rice flour, baking powder, brown sugar, cinnamon and a pinch of salt. Feel free to pass these ingredients through a sieve if they seem clumpy.
  • Pour the mixed dry ingredients into the wet mixture and stir, stir, stir until everything is one uniform consistency. Break up any clumps that might have formed.
  • Grease your baking dish and pour the batter in. I used a 9×13 dish. Be sure to use something large enough to hold it all.
  • (Optional) After the batter has settled, slice two more bananas length wise and lay them across the top. You can slice them any way you want but I enjoyed doing it this way.
  • Bake in the oven at 375℉ for 50-60 minutes or until an inserted toothpick comes out clean.
  • Remove from the oven and let it cool. Slice into squares and enjoy!