Mochiko rich flour makes banana bread fun, springy and moist. The butter makes it irresistible. Hawaiian butter mochi is a fusion treat popular on the islands and in California. Using this recipe as a base, I make butter mochi all the time with different flavors like Chocolate and Spice.

So if you put regular flour and Mochiko flour (Mochiko flour is available even in my local HyVee store here in SE Minnesota and is powdered glutinous rice) together….you get a wonderful banana bread this really doesn’t dry out. You just can’t mix in things to the batter (you lose the springiness) and have to sprinkle extras like coconut or pecans or chocolate chips on top.

As my base I went with Joy Cho’s Mochi Banana Bread recipe. Then I took away some sugar, used greek yoghurt instead of the full fat sour cream, and added nutmeg/cinnamon. I don’t recommend messing with the butter amount….that’s what makes this so lovely when mixed with the Mochiko flour.

  • 90 grams (2/3 cup) glutinous rice flour, like Mochiko
  • 40 grams (1/3 cup) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon, sprinkle of nutmeg
  • medium to large banana, ripe
  • 50 grams (scant 1/4 cup) granulated sugar
  • 55 grams (1/4 cup) light brown sugar
  • 113 grams (1/2 cup/1 stick) unsalted butter, melted and cooled
  • 60 grams (1/4 cup) plain greek yoghurt, at room temperature
  • large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • Chopped toasted walnuts and/or toasted coconut, or chocolate chips for topping (optional)

Get out a 8 X 8 baking pan and grease it up, or like me just put down parchment paper. Heat oven to 350 degrees. In one bowl, microwave the butter until just melted. Mash the banana in there, dump in sugar and mix well. Add the egg, yoghurt and vanilla and mix well again until smooth and creamy.

Put all dry ingredients (mochiko flour, regular flour, salt, spices, baking soda & powder etc) in another bowl mix well with a fork or whisk. Dump it into the other bowl of moistness and combine but do not over beat.

Glop the batter into the prepared pan. Sprinkle any desired toppings (I actually didn’t toast my coconut or pecans but they toasted up nicely as I put the pan a bit closer to the top of my oven).

Bake for 22-26 minutes. Let cool on a rack for about 10 minutes before attempting to cut or eat in order to let that lovely mochi springiness form.