Let’s Make: Banana Butter Mochi. Let’s be honest, banana bread has sorta lost it’s luster. So I thought, why not give an Asian twist by making it a mochi?
Be warned that I used frozen bananas that were put into the freezer for about a year, and become really slimy. I am not going gonna waste perfectly inedible food. My immigrant parents are hoarders for a reason. Thus, they have passed down the gift of not believing in expiration dates down to their child. Anyway, normal banana that have not been frozen for a year work really well as well.
I highly recommend microwaving the bananas for about 1 minute in the microwave. I know it sounds strange, but it actually makes the banana more aromatic and flavorful–even though they might get slimy. The video calls baking powder as cocaine, but please don’t forget the baking powder. It gives the mochi an airy lift.
The hotter the mochi is when consumed, the more custardy it will be. So if you want chewier mochi, I would recommend to put it in the fridge or to let chill for a day.
Let’s Get Cooking
In-depth Recipe Below:
Banana Butter Mochi
Ingredients
Ingredients:
- 2 Bananas (Very Ripe, Highly Recommended To be Microwaved 1 Min)
- 1 Can Coconut Milk (14-16oz, use more for a softer mochi)
- ¼ C Butter (Melted)
- ¾ C Sugar
- 2 Eggs
- ½ Tsp Salt
- 1 Tsp Cinnamon (Optional)
- 2 Tbsp Greek Yogurt or Sour Cream
- 1 Tsp Baking Powder
- 2 C Glutinous Rice Flour
- 1.5 Tsp Vanilla Extra (Use to Heart’s Content)
Instructions
Procedure:
- Blend all of the ingredients together
- Pour in a 13’’x9’’ lined (for a softer crust) or greased baking pan (for a crispier crust). Bake at 350F for one hour, cool, then cut.
Notes
In-Depth Recipe:
Banan Butter Mochi:
- Blend together Bananas (I would recommend that the bananas are microwaved for 1 minute to bring out the banana flavor), Coconut Milk, Melted Butter, Sugar, Eggs, Salt, Cinnamon, Greek Yogurt, Baking Powder, Glutinous Rice Flour, and Vanilla Extra until it become a homogenous mixture. You can’t over-blend as this mixture doesn’t have any gluten in it.
2. Pour the mixture in a 13”x9” line baking pan for a softer crust, or a greased 13”x9” baking pan for a crispier crust. Bake at 350F for 1 hour, cool, then cut. The warmer it is when cut, the more custard like it will be. The colder it is and the longer it has sit out, the chewier the mochi will be.
Red Bean Pancake: Recipe in Bio
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This looks delicious. Do you think this can be done with tapioca starch instead of rice flour?
Hi, I have never tried to use tapioca starch for this, as I think it will get really hard and inelastic when it has cooled own. Tapioca Starch also won’t make the glossy crust that is shown in the video. I would recommended glutinous rice flour, which can be found in asian grocery stores, as that is what mochi is traditionally made out of. You can order it on Amazon as well. Thanks for the question.
This recipe was so easy to follow and came out so delicious! This will definitely be on repeat in our house since we also have so many bananas in the freezer from who knows how long ago. Thanks for the amazing recipe!
Ps – used nonfat Greek yogurt, came out great:)