I love banana bread and mochi so why not combine them? I found this recipe on TikTok and was crazy curious about it. It came out good! It tastes like banana bread but not…it has the taste of banana bread but not the texture because well, it uses mochiko! The office enjoyed it and the entire pan was destroyed. 🙂 Recipe credit below!

Banana Bread Mochi

• 4 large, very ripe bananas (I used 5)
• 3 eggs, room temperature
• ½ cup salted butter, melted 1 stick
• 1¼ cup dark brown sugar
• 1 tbsp vanilla extract
• 1 cup whole milk
• 16 oz Mochiko flour (sweet rice flour) generally 1 box
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Instructions:

1. Preheat your oven to 350 degrees fahrenheit.
2. In a large mixing bowl, add your ripe bananas and mash. *Note: I prefer when there are still some clumps in your banana mash because it creates small pockets of concentrated banana flavor and helps your mochi stay moist.
3. Add the rest of your wet ingredients – the eggs, melted butter, brown sugar, vanilla extract, and whole milk.
4. Whisk your wet ingredients until well incorporated and set aside.
5. In a medium mixing bowl, add your dry ingredients – the Mochiko flour, baking powder, baking soda, and salt.
6. Mix until combined.
7. Add your dry ingredients to your wet ingredients in batches – add in about 1/3 of your flour mixture to your large mixing bowl, whisk to help incorporate, add the second 1/3 of your flour mixture, whisk to incorporate, and then repeat for the last 1/3 of your flour mixture.
8. Grease a 9 x 13 inch pan and pour your mochi mixture in.
9. Place in the oven for about 45 to 50 minutes or until the top of your mochi is golden brown and a toothpick comes out clean. *Note: Avoid over baking by keeping an eye on your mochi intermittently, and pull the pan from the oven as soon as your mochi turns golden brown.

Notes:

• I used 5 bananas because I had 5 bananas haha
• I added the mashed bananas at the very end (right before pouring batter into the pan) and folded them in so I could keep the lumps.
• I add the wet ingredients to the dry ingredients in 2-3 batches.
• Did not grease the pan, I also used a glass pan
• Mine was done at 50 minutes

Full Recipe Credit: Kristi’s Kitchen