Easy Homemade Mochi Banana Bread

Mochi banana bread is a twist on the traditional banana bread but adds rice flour for a bit of a springy texture.  This version is full of ripe banana flavor and can come together in just a few minutes. 

Why I love this recipe

This recipe is a variation of classic banana bread with the addition of mochiko flour.  The mochi flour adds a fun textural twist, providing a slightly chewy texture but still retains the traditional feel of banana bread.  

For this recipe, I added banana slices cut lengthwise to the top of the batter before baking.  It looks beautiful and adds even more banana flavors.  

Banana bread is such a great way to use up overripe bananas and fill your home with the most comforting smells.  

What is needed for this recipe

Overripe bananas:  The riper the bananas, the sweeter the bread.  

Mochiko Flour:  Mochiko Flour is the brand name of a sweet glutinous rice flour used in making butter mochi and other Japanese recipes that call for rice flour.  There are generic brands of rice flour that you can find at some grocery stores but I prefer ,Mochiko Flour.  It can be found at many grocery stores, Asian markets or online.  

All-Purpose Flour:  This version of the recipe uses a combination of Japanese sweet rice flour and all-purpose flour.  

Light Brown Sugar: Just a little brown sugar to add additional sweetness.

Salted Butter: This recipe uses real butter instead of oil for a slightly richer flavor. 

Full-Fat Sour Cream:  Just a bit of sour cream allows for a bit more moisture and a slight tangy flavor.  

How To Make This Quick Bread Recipe

• Preheat the oven to 325 degrees. 
• Prepare a loaf pan by either greasing the pan or using non-stick spray.   
• In a medium bowl, mash bananas using the back side of a fork.  
• In a separate bowl, melt the butter.  
• Combine the melted butter and brown sugar.  Whisk in the eggs, one at a time.  Add the mashed bananas to the butter and sugar combination.  
• In a separate bowl, combine the rice flour, the regular flour and the baking soda, and salt.  
• Combine the dry ingredients with the wet ingredients until you have a smooth batter.
• Add the batter to the prepared loaf pans.
• Cut a large, ripe banana lengthwise and gently lay the banana slices on the top of the batter.  
• Bake at 325 for about 45-50 minutes.  
• Let bread cool in the loaf pan on a wire rack.  

Frequently Asked Questions

Can you make the recipe gluten free?

Yes, this recipe uses a combination of rice flour (which is gluten free) and all purpose flour.  You can substitute gluten free flour for the AP flour and it will work just fine.  I did not test using all rice flour instead of a combination of rice flour and all purpose flour.  If you try it, please let me know how it goes.  

How should I store the bread?

This homemade banana bread will likely be eaten quickly but if not, store in an air-tight container for up to five days.  

Are there any variations of this recipe?

Mochi Cake Option:  Yes, if you prefer a banana mochi cake, bake in an 8X8 cake pan.  Reduce baking time to 30 minutes. 

 Banana Muffins:  Alternatively, this recipe can be made into banana mochi muffins.  Pour the batter into prepared muffin pan.  For muffins, reduce baking time to 15-18 minutes.  Make sure to check with a knife or cake tester to ensure they are done.  

Banana Nut Mochi Bread:  To all versions, feel free to add in a cup walnuts if you are feeling crazy. I love banana nut quick bread but my taste testers don't enjoy nuts in the mochi banana bread.   

Can I make this recipe refined sugar free?

Yes, I tested the recipe with using very ripe bananas (the riper the better) and ¼ cup of maple syrup instead of the brown sugar.