RECIPE: Banana Mochi Bread

The mochi adds the chewiness I never knew I needed.

The banana mochi bread I didn’t know I needed. Photo: Catherine Toth Fox

I love banana bread—but confession: I’d rather buy it than make it.

Yes, I know.

Mostly because I never have over-ripen bananas. (We eat them too quickly.)

But when my friend, Tracie, sent me a recipe for banana bread that has the texture of mochi and, well, of course I had to try it.

Making banana mochi bread. Photo: Catherine Toth Fox

The recipe itself is easy. But it does require an entire box of mochiko—or rice flour. I prefer Koda Farms or Mochi Foods brands. And if you’re using full-size loaf pans, there’s only enough batter for two.

And it calls for a lot of bananas—three cups worth. And I actually ended up using four.

Banana bread soared in popularity during the Covid pandemic—really for reasons unknown. (I was eating a lot of ice cream and drinking Fresca then.) But our family has always baked a version of it, most often in mini muffin form.

The first published recipe for banana bread was in a Pillsbury cookbook in 1933, smack in the middle of the Great Depression. (Incidentally, another period of economic and emotional hardship in the U.S.)

Over the decades, bakers—especially home-based ones—have experimented with ingredients, adding in everything from beer to shredded coconut to chia seeds. (Everyone needs extra fiber!)

But this was the first recipe I came across that swapped all-purpose flour with mochiko—and I’m not complaining.

The verdict: This banana bread is moist and packed with banana flavor, with vanilla notes and a chewy texture that’s reminiscent of mochi.

It’s a lot of fun in your mouth.

Banana Mochi Bread

Ingredients

Here’s what you need. Photo: Catherine Toth Fox

• 1 pound mochiko (rice flour)

• 1 cup Bisquick

• 4 tsp. baking soda

• 4 tsp. cinnamon

• 1 tsp. salt

• 2 cups sugar

• 1 1/2 cups oil

• 5 eggs

• 3 tsp. vanilla

• 3 cups bananas, ripe and mashed

• 1 cup walnuts or macadamia nuts (optional)

• 1 cup raisins (optional)

Directions

Combine all dry ingredients. Add oil and mix. Combine eggs and vanilla, add to the mixture. Stir in bananas (and nuts and raisins, if using). Pour into greased loaf pans. All batter to sit for 5 minutes before putting into the oven. Bake at 350 degrees for 1 hour or until done. Insert a knife and if it comes out clean, it’s done.