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Banana Mochi Bread with Toasted Coconut

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C) and grease or line an 8×8 inch baking dish.
  2. In a large bowl, whisk together mashed bananas, coconut milk, avocado oil, sugar, and vanilla extract.
  3. Add in glutinous rice flour, baking powder, and salt. Mix until smooth.
  4. Fold in chopped walnuts.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. Sprinkle toasted coconut flakes evenly over the top.
  7. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted comes out clean.
  8. 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

Find it online: https://yumfoodusa.com/banana-mochi-bread-with-toasted-coconut/