Classic banana bread meets mochi magic. This mochi banana bread has all cozy flavors you know and love mixed with a chewy texture that you can’t stop eating!
This is not your traditional quick bread. Forget what you know about banana bread, zucchini bread, or carrot bread. This mochi banana bread produces a unique chewy, almost bouncy texture that’s far from conventional quick breads.
Hawaiian butter mochi fans, meet your next obsession- banana bread edition!
What Makes This Banana Bread Unique
- Mochiko (sweet rice flour) produces a soft and chewy crumb.
- It uses Bisquick (pancake and baking mix) instead of all-purpose flour. It’s useful in creating a tender crumb.
- Mixture of butter and oil means the bread is full of flavor yet remains moist.
- A great example of Asian fusion dessert done right!
Ingredients
Four key ingredients makes this recipe shine. You’ll need:
- Mochiko (glutinous sweet rice flour)
- Bisquick
- Ripe Bananas
- Butter
Koda Farms Mochiko is the brand name of a popular, widely available sweet rice flour. Otherwise, sub in product labeled as glutinous sweet rice flour. Sweet rice flour is simply milled glutinous rice, also known as sticky rice.
This recipe uses Bisquick instead of all-purpose flour. Why? Because this is an old recipe that was passed down to me. The original recipe calls for Bisquick and I’m sticking to it! Bisquick is simply a pre-mixed baking blend of flour, shortening, salt, and leavening. I have not tested this recipe with all-purpose flour.
The riper the banana, the better the flavor! Use bananas are soft and speckled with dark brown spots. At this point, the ripe bananas are super easy to mash into a puree with very little effort.
This recipe uses a mixture of butter and oil. Butter provides the rich flavor, while oil ensures the banana bread stays super moist. You may used unsalted or salted butter. Simply cut the listed salt amount by half if using salted butter.
Mixing Instructions
Like with most other rice flour recipes, you simply need a large bowl and a sturdy whisk or spatula to mix this mochi batter.
STEP 2: Add in melted butter and oil. Mix until combined. Follow with whisked eggs and vanilla until well blended.
STEP 3: Stir in mashed bananas. Pour into prepared pan. Bake for about an hour.
Baking Tips
- Recipe works best in a 9×4-inch loaf pan (1 pound pan). You may use a 9 x 5-inch pan.
- Line loaf pan with parchment paper, allowing for an overhang on the sides to help with easy unmolding. Alternatively, you may butter or grease loaf pan well.
- Baked mochi banana bread may be cooled in the pan, or unmolding and cooled on a wire rack.
Slicing Tips
- Mochi banana bread can be left in the pan to cool, or unmolding and cooled on a wire rack.
- Cool bread to room temperature before slicing. The cake will be soft and spongey, making it difficult to slice while warm.
- For best results, use a serrated knife in a sawing motion to slice bread. A serrated plastic knife also works.
Serving & Storage Suggestions
Keep leftovers in a covered container at room temperature for up to three days. Store in a cool place, away from heat or direct sunlight.
Related Recipes
Mochi Banana Bread
Ingredients
- 227 g mochiko , (1 ½ cup), glutinous sweet rice flour*
- 200 g granulated sugar, (1 cup)
- 60 g Bisquick , (½ cup)
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 g unsalted butter, (½ cup) melted, slightly cooled
- 50 g avocado oil, (¼ cup) or other neutral oil*
- 2 large eggs, lightly whisked
- 2 teaspoon pure vanilla extract
- 325 g mashed ripe bananas, (1 ½ cup or about 3 medium bananas)
Instructions
- Set oven rack in center of oven. Preheat oven to 350℉. Line 9×4-inch loaf pan with parchment paper, brush with butter, and set aside.
- In a large mixing bowl, whisk together mochiko, sugar, Bisquick, baking soda, cinnamon, and salt. Add in melted butter and oil. Mix until combined. Mix in eggs and vanilla until well blended.
- Stir in mashed bananas until well distributed. Pour into prepared loaf pan. Bake in center rack for about one hour.
Notes
- Mochiko is a brand name of a popular glutinous sweet rice flour. Do not use “plain or regular rice flour.” Rice flour is made from medium or long-grain rice. It will not produce the same chewy texture.
- Bisquick is a baking mix typically used to make pancakes, waffles, or biscuits.
- Neutral oils such as grapeseed oil, vegetable oil, or canola oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
