Why You’ll Love This Recipe

Banana Mochi Bread is the ultimate combination of chewy and soft with the sweetness of bananas. The glutinous rice flour gives it a unique, mochi-like texture that makes it stand out from traditional banana bread. With the added crunch of walnuts and the toasty coconut topping, every bite is a perfect balance of flavor and texture. Whether enjoyed for breakfast, a snack, or as a dessert, this banana mochi bread is a delightful treat for all occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed
2 cups glutinous rice flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 cup coconut milk (or any milk of your choice)
1/4 cup avocado oil
1 tsp vanilla extract
1/2 cup chopped walnuts
1/2 cup toasted coconut flakes

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent the bread from sticking.

2. Prepare the Dry Ingredients

In a large bowl, combine the glutinous rice flour, sugar, baking powder, and salt. Mix well to combine.

3. Prepare the Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add the coconut milk, avocado oil, and vanilla extract, and mix until the wet ingredients are well incorporated.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be thick and sticky.

5. Add Walnuts

Fold in the chopped walnuts to the batter for a nice crunch and additional flavor.

6. Bake the Bread

Pour the batter into the prepared baking dish and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Toast the Coconut

While the bread is baking, toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown.

8. Finish and Serve

Once the bread has cooled completely, sprinkle the toasted coconut flakes on top. Cut the mochi bread into squares and serve.

Servings and Timing

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 55 minutes

Nutritional Information (Approx. per serving)

Calories: 365 kcal
Carbohydrates: 50g
Protein: 4g
Fat: 18g
Saturated Fat: 7g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 5g
Sodium: 129mg
Potassium: 223mg

Variations and Substitutions

Non-Dairy Milk: You can substitute coconut milk with almond milk, oat milk, or any other dairy-free milk of your choice.
Nut Options: If you don’t have walnuts, you can use other nuts like pecans, almonds, or even seeds for a different texture.
Sweetener: You can substitute the sugar with maple syrup, coconut sugar, or any preferred sweetener.
Add-Ins: For extra flavor, try adding a handful of chocolate chips, dried fruit, or spices like cinnamon or nutmeg.

Storage/Reheating

Storage: Store leftover banana mochi bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life (up to 1 week).
Freezing: Freeze the bread in slices, wrapped in plastic wrap, for up to 2 months. To thaw, leave the slices at room temperature for a few hours or microwave for 20-30 seconds.
Reheating: To reheat, microwave the bread for 20-30 seconds or warm it in the oven at 350°F (175°C) for about 5 minutes.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well in this recipe. Just make sure to thaw them before using and mash them thoroughly.

Can I make this recipe without walnuts?

Yes, you can omit the walnuts or substitute them with other nuts, seeds, or even chocolate chips for added flavor.

Is this recipe gluten-free?

Yes, the recipe is gluten-free since it uses glutinous rice flour instead of regular wheat flour.

Can I make this bread without coconut milk?

Yes, you can substitute the coconut milk with any other non-dairy milk, such as almond milk, oat milk, or rice milk.

Can I add a frosting or glaze to this bread?

Yes, you can top it with a simple glaze made from powdered sugar and a splash of plant-based milk or serve it with a dollop of coconut whipped cream for added richness.

Conclusion

Banana Mochi Bread is a delightful and unique treat that combines the flavors of ripe bananas with the chewy texture of mochi. With its sweet, nutty, and coconutty flavor, it’s the perfect snack or dessert for any time of day. Whether you enjoy it fresh out of the oven or at room temperature, this bread is sure to satisfy your cravings. Plus, it’s gluten-free, so it’s great for anyone following a gluten-free diet. Enjoy!

Banana Mochi Bread

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Banana Mochi Bread is a unique, gluten-free treat that combines the sweetness of ripe bananas with the chewy texture of mochi, enhanced by walnuts and toasted coconut. This easy-to-make bread is perfect as a snack or dessert, offering a deliciously sweet and satisfying experience.

Author: Amy
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 55 minutes
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: Fusion

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
In a large bowl, combine the glutinous rice flour, sugar, baking powder, and salt.
In another bowl, mash the ripe bananas. Add the coconut milk, avocado oil, and vanilla extract, and mix until well incorporated.
Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be thick and sticky.
Fold in the chopped walnuts.
Pour the batter into the prepared baking dish and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Toast the coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown.
Once the bread has cooled completely, sprinkle the toasted coconut flakes on top. Cut the bread into squares and serve.