Banana Bread Mochi

If you love banana bread and Hawaiian butter mochi, this recipe is the perfect mash-up. Imagine a loaf of your mom’s freshly baked banana bread combined with the chewy, gooey texture of butter mochi. Now, add melty chocolate chips for an extra indulgent bite.

Traditional Hawaiian butter mochi is a popular dessert made with sweet rice flour, coconut milk, eggs, and sugar. It’s chewy, slightly crispy on the edges, and buttery soft in the middle. This recipe takes inspiration from that classic treat but adds the comforting flavor of banana bread plus chocolate chips for that melty, gooey finish.

Ingredients:

2 ripe bananas (mashed)

1 (16 oz) box Mochiko sweet rice flour

1 ½ cups sugar

1 tsp baking powder

½ tsp salt

3 large eggs

1 can (13.5 oz) coconut milk

½ cup unsalted butter (melted)

1 tsp vanilla extract

½ tsp cinnamon (optional)

1 cup semi-sweet chocolate chips (plus extra for topping)

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.

2. In a large bowl, mash 2 ripe bananas until smooth.

3. Whisk in the eggs, coconut milk, melted butter, and vanilla extract until well combined.

4. Add the Mochiko flour, sugar, baking powder, salt, and cinnamon (if using). Stir until smooth and no lumps remain.

5. Gently fold in 1 cup of chocolate chips. Save a handful to sprinkle on top for extra chocolatey goodness.

6. Pour the batter into the prepared baking dish. Sprinkle the remaining chocolate chips on top.
Bake for 1 hour, or until the top is golden brown and the center is set.

7. Let it cool completely before cutting into squares. This helps the mochi set and makes slicing easier.

Crispy edges, soft and chewy center