Delicious Mochi Banana Bread (Easy Homemade Recipe)

Wet ingredients

Banana: I strongly recommend using ripe bananas. The ripe or overripe bananas impart a robust banana flavor and ensure moistness.

Eggs: We use eggs to bind the ingredients together.

Unsalted butter: It adds richness to balance the chewiness.

Whole Milk: While whole milk is commonly used, you can often substitute it with other types of milk(such as full-fat sour cream or full-fat coconut milk, depending on your preferences.

Dry ingredients

Mochiko sweet rice flour (glutinous rice flour): For that signature chewy texture. The mochiko flour is the secret behind the chewiness of this bread. You can find it in most Asian grocery stores.

Cake flour: I like to use cake flour in my mochi banana bread. Using cake flour in banana bread can result in a lighter and more tender texture. You can also use regular flour, like all-purpose flour or wheat flour, if you prefer the heartier texture that all-purpose flour provides.

Brown sugar: To add sweetness. Both light brown sugar and dark brown sugar work!

Baking soda: It helps the banana bread rise. It can provide a more balanced rise and texture in banana bread.

Salt: Believe it or not, salt is a natural flavor enhancer. It can enhance the sweetness of the bananas and other ingredients, making the bread more flavorful.

A whole banana: add it on top of the batter as topping. It is optional. You can also experiment with different nuts or try a sprinkle of shredded coconut for extra flavors.

Preheat your oven to 325°F. Grease a loaf pan with non-stick spray or line it with parchment paper for easy removal.

In a large bowl, combine the cake flour, mochiko sweet rice flour, brown sugar, baking soda, and salt.

In another separate bowl, mix together the mashed bananas, eggs, melted butter, and milk.

Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay.

Pour the smooth batter into the prepared pan. If you want, gently top it with banana slices throughout the batter for a fun textural twist.

Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Allow the the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, slice and enjoy your homemade mochi banana bread!

If you store the leftovers in the refrigerator, it typically lasts about 1 to 2 weeks. Make sure to wrap it tightly in plastic wrap or place it in an air-tight container. Remember to slice the bread before storing it to make it easier to grab individual servings.

When you keep your mochi banana bread at room temperature, it is best consumed within the first few days of baking. It can stay fresh for approximately 2 to 3 days. After this time, the bread may become drier. For a freezer option, you can freeze the banana mochi bread for up to 2-3 months.

Mochi banana bread is a truly delicious, unique alternative to traditional banana bread. With its chewy, gooey texture and sweet, buttery flavor, this dessert combines the best of both worlds for unique sweet treats. You can even use this recipe on a banana mochi muffin or banana mochi cake base if you want. Let me know how yours turns out by leaving comments below. Enjoy !

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