Banana Mochi is a delightful fusion of chewy texture and tropical sweetness. Made with glutinous rice flour and ripe bananas, this dessert offers a naturally sweet flavor with a soft, slightly sticky bite that makes mochi so irresistible. It is simple to prepare and requires only a handful of ingredients, making it perfect for both beginners and experienced home bakers.
Why You’ll Love This Recipe
This Banana Mochi Recipe is incredibly easy and requires minimal preparation. The natural sweetness from ripe bananas reduces the need for added sugar.
The texture is soft and chewy, offering a pleasant contrast to traditional cakes or breads. It is also naturally gluten-free, as it uses glutinous rice flour instead of wheat flour.
Another reason to love this recipe is its versatility. You can add coconut, chocolate chips, or nuts to customize the flavor. It is a simple yet distinctive dessert that feels both comforting and slightly exotic.
Banana Mochi Recipe: Soft, Chewy, and Naturally Sweet
- Total Time: 15 minutes
- Yield: 8 pieces
- Diet: Vegetarian
Description
Soft and chewy banana mochi made with sweet rice flour and filled with fresh banana for a naturally sweet, tender dessert. This easy treat has a delicate texture and tropical flavor.
Ingredients
- 1 cup glutinous rice flour (sweet rice flour)
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup mashed ripe banana
- 1 tbsp cornstarch (for dusting)
- 1/2 tsp vanilla extract (optional)
Instructions
- In a microwave-safe bowl, mix glutinous rice flour and sugar.
- Stir in water, mashed banana, and vanilla extract until smooth.
- Cover loosely with plastic wrap and microwave for 1 minute.
- Stir mixture, then microwave in 30-second intervals, stirring each time, until thick and sticky (about 2-3 minutes total).
- Dust a clean surface with cornstarch and transfer the hot mochi dough onto it.
- Allow to cool slightly, then dust top with cornstarch to prevent sticking.
- Divide into small portions and shape into balls or flatten slightly.
- Let cool completely before serving.
Notes
- Work quickly while dough is warm, as it becomes firmer when cooled.
- Adjust sugar depending on banana sweetness.
- Store in an airtight container at room temperature for up to 1 day.
- Best enjoyed fresh for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Glutinous rice flour
Provides the signature chewy mochi texture.
Ripe bananas
Add natural sweetness and moisture.
Granulated sugar
Enhances sweetness and balances flavor.
Coconut milk
Adds richness and subtle tropical flavor.
Eggs
Provide structure and improve texture.
Unsalted butter (melted)
Adds richness and softness.
Vanilla extract
Enhances overall flavor.
Salt
Balances sweetness.
Shredded coconut (optional)
Adds texture and complements banana flavor.
Chocolate chips (optional)
Introduce pockets of sweetness.
Directions
Preheat your oven to 175°C (350°F). Lightly grease an 8×8-inch baking pan and line with parchment paper.
In a mixing bowl, mash the ripe bananas until smooth.
Add sugar, eggs, melted butter, coconut milk, and vanilla extract. Mix until well combined.
Gradually stir in glutinous rice flour and salt, mixing until smooth and lump-free.
Fold in shredded coconut or chocolate chips if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 45–55 minutes, or until the top is golden and the center is set.
Allow the mochi to cool completely before slicing into squares.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 12 squares.
Preparation time: 15 minutes
Baking time: 45–55 minutes
Cooling time: 30 minutes
Total time: About 1 hour 40 minutes
Storage/reheating
Store Banana Mochi in an airtight container at room temperature for up to two days.
Refrigerate for up to five days for extended freshness. Allow to come to room temperature before serving for best texture.
You may freeze portions for up to one month. Thaw at room temperature before serving.
Variations and Customizations
Banana Mochi can be customized easily. For a stronger coconut flavor, increase the amount of coconut milk slightly.
I have experimented with adding a swirl of peanut butter to the batter, which complemented the banana beautifully.
You can also add chopped nuts for crunch or substitute brown sugar for a deeper caramel note.
For a dairy-free version, replace butter with coconut oil.
If you prefer a firmer texture, bake a few minutes longer, keeping a close eye to avoid overbaking.
Nutrition and Dietary Info
Approximate values per square (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 120 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Use Very Ripe Bananas
The riper the bananas, the sweeter and more flavorful the mochi.
Mix Until Smooth
Ensure the batter is lump-free for even texture.
Cool Completely
Allow full cooling before slicing to maintain structure.
Do Not Overbake
Overbaking can make the mochi less tender.
FAQs
Is banana mochi gluten-free?
Yes, it uses glutinous rice flour, which is naturally gluten-free.
Why is it called glutinous rice flour?
The term refers to its sticky texture, not gluten content.
Can I reduce the sugar?
Yes, very ripe bananas may allow for slight sugar reduction.
Can I steam instead of bake?
This recipe is designed for baking, but steaming is possible with adjustments.
How do I know it is done?
The center should be set and slightly firm to the touch.
Can I add other fruits?
Yes, small amounts of mango or pineapple can be incorporated.
Conclusion
This Banana Mochi Recipe delivers a chewy, flavorful dessert with natural sweetness and simple preparation. Soft, slightly sticky, and wonderfully satisfying, it is a unique alternative to traditional baked goods. Easy to customize and naturally gluten-free, banana mochi is a delightful treat for any occasion.
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