A chewy, golden-brown fusion of ripe bananas, glutinous rice flour, and creamy coconut milk, this banana mochi bread delivers a satisfyingly soft texture with a crunchy topping of toasted coconut and walnuts. Naturally gluten-free and vegan, it’s the perfect snack or dessert with a tropical twist.
Why You’ll Love This Recipe
This Banana Mochi Bread with Toasted Coconut is a delightful treat that combines the rich flavor of ripe bananas with the chewy texture of mochi and the tropical taste of coconut. The combination of glutinous rice flour and coconut milk creates a soft, pillowy texture, while the toasted coconut and walnuts add crunch and depth. This dessert is naturally gluten-free and vegan, making it a perfect option for those with dietary restrictions, but it’s so delicious that anyone will enjoy it. Whether you’re looking for a comforting snack or a unique dessert, this banana mochi bread will hit the spot!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ripe bananas, mashed
- 1 cup coconut milk
- 1/4 cup avocado oil
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups glutinous rice flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup walnuts, chopped
- 1/2 cup coconut flakes, toasted
Directions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8 inch baking dish.
- In a large bowl, whisk together the mashed bananas, coconut milk, avocado oil, sugar, and vanilla extract until smooth.
- Add in the glutinous rice flour, baking powder, and salt. Mix until the batter is smooth and well combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking dish and spread it evenly.
- Sprinkle the toasted coconut flakes evenly over the top.
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing it into squares.
Servings and timing
- Servings: 9
- Prep time: 10 minutes
- Cooking time: 50 minutes
- Total time: 1 hour
- Calories: 210 kcal per serving
Variations
- Nut-free: Omit the walnuts or substitute them with sunflower seeds or pumpkin seeds for a different crunch.
- Vegan frosting: Drizzle with a simple glaze made of powdered sugar and coconut milk for an extra sweet touch.
- Add spices: For an autumn twist, try adding a pinch of cinnamon, nutmeg, or cardamom to the batter.
- Chocolatey: Add vegan chocolate chips or cocoa powder for a chocolatey version of this bread.
Storage/Reheating
This banana mochi bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For the best texture, warm it in the microwave for a few seconds before serving. You can also freeze individual slices for up to a month and reheat them in the microwave or oven.
FAQs
Can I use a different type of oil?
Yes, you can substitute avocado oil with vegetable oil or coconut oil if preferred.
Can I use a different flour instead of glutinous rice flour?
Glutinous rice flour is key to the chewy texture of this bread. Unfortunately, substituting it with regular flour will change the texture. However, you can experiment with sweet rice flour if that’s available.
Can I add other fruits to this bread?
Yes, you can add berries, mango, or even pineapple chunks to give this bread a fruity twist. Just ensure the added fruit is chopped into small pieces.
Is this bread gluten-free?
Yes, this banana mochi bread is naturally gluten-free because it’s made with glutinous rice flour.
Can I make this bread sugar-free?
You can use a sugar substitute like stevia or monk fruit sweetener, but keep in mind that it may affect the texture slightly. The sweetness might also vary based on the substitute you use.
Can I make this recipe in a different pan size?
Yes, you can adjust the size of the pan, but you’ll need to adjust the baking time accordingly. A larger pan will result in thinner bread, so the baking time will be shorter, while a smaller pan will need a longer bake time.
Can I make this bread without walnuts?
Yes, you can skip the walnuts or use other nuts like pecans or almonds for a different flavor and crunch.
Can I make this bread without coconut flakes?
Yes, if you don’t have coconut flakes, you can skip them or use a different topping, like sliced almonds, granola, or even additional chopped walnuts.
Can I make this bread ahead of time?
Yes, this banana mochi bread keeps well for several days and can be made ahead of time for a quick snack or dessert.
How do I know when the banana mochi bread is done?
The banana mochi bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. It should also feel firm to the touch.
Conclusion
This Banana Mochi Bread with Toasted Coconut is a deliciously unique treat that combines the sweet, rich flavor of ripe bananas with the chewy texture of mochi. The addition of coconut milk and toasted coconut gives it a tropical flair, while the walnuts add a satisfying crunch. Whether you’re enjoying it as a snack or serving it as a dessert, this gluten-free and vegan banana mochi bread will satisfy your cravings for something sweet and comforting!
Banana Mochi Bread with Toasted Coconut
A chewy, golden-brown fusion of ripe bananas, glutinous rice flour, and creamy coconut milk, this banana mochi bread delivers a satisfyingly soft texture with a crunchy topping of toasted coconut and walnuts. Naturally gluten-free and vegan, it’s the perfect snack or dessert with a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Asian Fusion, Vegan
- Diet: Gluten Free
Ingredients
- 2 ripe bananas, mashed
- 1 cup coconut milk
- 1/4 cup avocado oil
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups glutinous rice flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup walnuts, chopped
- 1/2 cup coconut flakes, toasted
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8 inch baking dish.
- In a large bowl, whisk together mashed bananas, coconut milk, avocado oil, sugar, and vanilla extract.
- Add in glutinous rice flour, baking powder, and salt. Mix until smooth.
- Fold in chopped walnuts.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle toasted coconut flakes evenly over the top.
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Cool completely before slicing into squares.
Notes
- For added flavor, you can swap walnuts for other nuts like almonds or pecans.
- This banana mochi bread can be served warm or at room temperature.
- To make it even more tropical, add some dried pineapple bits to the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg