Name: Banana Bread Butter Mochi
Prep time: 15 min
Cook time: PT-498205H3M9S
Total time: PT-498205H3M9S
Cuisine: Hawaiian-Inspired
Ingredients: 2 large ripe bananas, mashed; 2 cups glutinous rice flour; ¾ cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 2 large eggs; 1½ cups full-fat coconut milk; ½ cup whole milk; 6 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; ¼ cup light brown sugar; ½ cup chopped walnuts

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Banana Bread Butter Mochi is one of my favorite ways to combine the comforting flavor of homemade banana bread with the wonderfully chewy texture of Hawaiian butter mochi. Made with ripe bananas, creamy coconut milk, melted butter, and glutinous rice flour, this dessert has a soft, slightly springy center and beautifully golden edges.

I love how the natural sweetness of bananas blends with the richness of coconut milk, while cinnamon and vanilla add a warm, inviting aroma. The chopped walnuts provide a delicious crunch that contrasts perfectly with the chewy texture. Whether I serve it as an afternoon snack, a simple dessert, or a sweet treat with coffee, this Banana Bread Butter Mochi always feels special.

Banana Bread Butter Mochi

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large ripe bananas, mashed

2 cups glutinous rice flour

¾ cup granulated sugar

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large eggs

1½ cups full-fat coconut milk

½ cup whole milk

6 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

¼ cup light brown sugar

½ cup chopped walnuts

Directions

Preheat the Oven:

I start by preheating my oven to 350°F (175°C). Then I lightly grease an 8-inch square baking pan with butter or nonstick cooking spray.

For easier removal, I sometimes line the pan with parchment paper, leaving a little overhang on two sides. This makes lifting the cooled mochi out of the pan much easier.

Combine the Dry Ingredients:

In a large mixing bowl, I add the glutinous rice flour, granulated sugar, baking powder, ground cinnamon, and salt.

I whisk everything together until evenly combined. This helps distribute the baking powder and cinnamon throughout the mixture, ensuring consistent flavor and texture.

Mix the Wet Ingredients:

In a separate bowl, I whisk the eggs, full-fat coconut milk, whole milk, melted butter, vanilla extract, and light brown sugar.

Next, I add the mashed bananas and continue whisking until the mixture is smooth and well incorporated. I don't worry about a few tiny banana pieces because they add extra flavor and moisture.

I make sure the melted butter has cooled slightly before adding it so it doesn't accidentally cook the eggs.

Prepare the Batter:

I gradually pour the wet ingredients into the bowl of dry ingredients, whisking continuously until a smooth, pourable batter forms.

Unlike traditional banana bread batter, butter mochi batter is relatively thin. I make sure there are no large pockets of dry flour remaining before moving to the next step.

Add the Walnuts:

I gently fold half of the chopped walnuts into the batter using a spatula.

I like how the walnuts add a slightly crunchy texture without overpowering the soft, chewy consistency of the mochi.

Pour Into the Baking Pan:

I pour the prepared batter evenly into my greased 8-inch square baking pan.

Then I sprinkle the remaining chopped walnuts over the surface, distributing them evenly so every slice has a little crunch.

Bake Until Golden:

I place the pan in the preheated oven and bake for 50–60 minutes.

I know the mochi is ready when the top turns golden brown, the edges look slightly crisp, and the center feels set but still gently springy when touched.

I avoid overbaking because I want the inside to remain moist and chewy rather than dry.

Cool Before Slicing:

Once baked, I remove the pan from the oven and let the mochi cool for at least 30 minutes.

This resting period is important because the texture becomes firmer and chewier as it cools. Cutting it too early can make the slices sticky and difficult to handle.

Slice and Serve:

After cooling, I cut the Banana Bread Butter Mochi into nine equal squares.

I enjoy serving it at room temperature, although it is equally delicious when slightly warm. Sometimes I pair it with a cup of coffee or tea for a comforting afternoon treat.

Servings and Timing

I find this recipe convenient because most of the preparation takes only a few minutes, and the oven handles the rest.

Details	Time / Amount
Prep Time	15 minutes
Cooking Time	50–60 minutes
Total Time	1 hour 5 minutes–1 hour 15 minutes, excluding cooling
Cooling Time	At least 30 minutes
Servings	9 squares
Calories	Approximately 290 kcal per serving (recipe estimate)
Oven Temperature	350°F (175°C)
Baking Pan	8-inch square pan

Variations

One reason I enjoy making Banana Bread Butter Mochi is how easily I can customize it with different flavors and mix-ins.

Chocolate Chip Banana Butter Mochi:

For a chocolatey twist, I replace the chopped walnuts with ½ cup of chocolate chips. The melted chocolate creates delicious pockets of sweetness throughout the chewy banana mochi.

Toasted Coconut Banana Mochi:

When I want a stronger tropical flavor, I add ⅓ cup of toasted shredded coconut to the batter. I sometimes sprinkle a little extra coconut over the top before baking for added texture.

Nut-Free Banana Butter Mochi:

For a nut-free version, I simply omit the walnuts. I still get a rich, flavorful dessert with a wonderfully chewy center and buttery edges.

Cinnamon Sugar Banana Mochi:

I love adding an extra touch of warmth by sprinkling a mixture of cinnamon and sugar over the batter before baking. This creates a lightly sweetened surface that pairs beautifully with the banana flavor.

Dairy-Free Banana Butter Mochi:

For a dairy-free variation, I replace the whole milk with unsweetened coconut milk or another dairy-free milk and use a suitable plant-based butter alternative. I make sure the remaining ingredients are dairy-free as well.

Macadamia Nut Banana Mochi:

For an extra Hawaiian-inspired touch, I swap the walnuts for chopped macadamia nuts. Their rich, buttery flavor works especially well with coconut milk and ripe bananas.

Storage/Reheating

I find that Banana Bread Butter Mochi keeps its flavor and chewy texture well when stored properly. Because the recipe contains bananas, coconut milk, and eggs, I prefer refrigerating leftovers rather than leaving them at room temperature for extended periods.

Room Temperature:

I let the mochi cool completely before storing it. For serving, I keep it covered at room temperature for up to 2 hours, then refrigerate any leftovers.

Refrigerator:

I place leftover squares in an airtight container and refrigerate them for up to 4 days.

I like separating the pieces with parchment paper to prevent sticking. The mochi becomes firmer when chilled, but it softens again when gently reheated.

Freezer:

For longer storage, I wrap individual squares tightly in plastic wrap and place them inside a freezer-safe container or resealable freezer bag.

I freeze them for up to 2 months for the best quality. When I'm ready to enjoy a piece, I thaw it overnight in the refrigerator before reheating.

Reheating in the Microwave:

I place a square of mochi on a microwave-safe plate and heat it for approximately 10–15 seconds at a time until warmed through.

I avoid overheating because excessive heat can make the texture overly sticky or tough after cooling.

Reheating in the Oven:

When I want slightly crisp edges, I warm the mochi in a 300°F (150°C) oven for approximately 8–10 minutes, or until heated through.

I find this method especially useful when reheating several squares at once.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

I don't recommend substituting regular rice flour for glutinous rice flour. Sweet rice flour is what gives Banana Bread Butter Mochi its distinctive stretchy, chewy texture. Regular rice flour produces a more crumbly consistency and won't deliver the same results.

I always check the packaging carefully to make sure I'm using glutinous rice flour or sweet rice flour.

How ripe should the bananas be for this recipe?

I prefer using very ripe bananas with yellow skins covered in brown spots. These bananas are naturally sweeter, softer, and more flavorful than firm, underripe bananas.

I find that the riper the bananas, the more pronounced the banana bread flavor becomes. I avoid bananas that show signs of mold or spoilage.

Why is my Banana Bread Butter Mochi too sticky in the center?

I usually find that excessive stickiness comes from underbaking or slicing the mochi before it has cooled sufficiently.

Butter mochi is naturally chewy and slightly sticky, but the center should still be set rather than liquid or raw. I check that the middle feels springy and allow the dessert to cool for at least 30 minutes before cutting.

If the center is still wet when I check it, I continue baking for another 5–10 minutes and check again.

Can I make Banana Bread Butter Mochi ahead of time?

Yes, I often prepare this dessert ahead of time because it holds its texture nicely after cooling.

I bake it, let it cool completely, and store it in an airtight container in the refrigerator. Before serving, I gently reheat individual squares or allow them to sit briefly at room temperature.

I especially like this option when preparing desserts for family gatherings or special occasions.

Can I make this recipe without walnuts?

Absolutely. I can leave out the walnuts without changing the main ingredients or baking method.

When I want a different texture, I sometimes substitute chocolate chips, toasted coconut, or chopped macadamia nuts. I can also leave out all mix-ins and enjoy the simple combination of banana, coconut, and buttery mochi.

Conclusion

Banana Bread Butter Mochi is a delicious combination of familiar comfort and tropical flavor. I love how it brings together the sweet aroma of homemade banana bread, the richness of coconut milk, and the signature chewy texture of Hawaiian butter mochi in one easy-to-make dessert.

The golden, buttery edges contrast beautifully with the soft center, while ripe bananas, cinnamon, vanilla, and crunchy walnuts create a satisfying balance of flavors. I especially appreciate that the recipe requires simple ingredients and minimal preparation, making it suitable for both everyday baking and special occasions.

Whether I enjoy a square slightly warm with coffee, serve it as a dessert after dinner, or prepare a batch to share with family and friends, this Banana Bread Butter Mochi is a recipe I love returning to. Its combination of sweetness, richness, and irresistible chewiness makes every bite memorable.