This Banana Mochi Recipe features sweet bananas wrapped in a thin layer of homemade, soft mochi. The mochi can be made in the microwave or stovetop with just four ingredients — glutinous rice flour, cornstarch, sugar, and water.
Obsessed with mochi recipes? Try my Whole Peach Mochi and Durian Mochi next!
Banana mochis are low-key fire. They are soft and tender but have a nice chew from the mochi. Since this recipe uses only four ingredients, fresh, ripe bananas are a must.
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🥄 What is Banana Mochi?
Banana Mochi, or Banana Daifuku, is a mochi made with a banana filling. The filling can be made with whole banana chunks or banana custard. I use entire banana chunks for this recipe because they taste better and are easier to work with.
Why you'll love it
- Quick: If you've never made mochis before, you might think they take a long time to make, but they're actually super quick! You can make mochi in the microwave or stovetop in just a few minutes.
- Easy: Theres no fancy ingredients or complicated steps in this recipe. It's a great recipe for kids or people who don't cook much.
- Chewy and soft: I love the contrasting textures in this snack. The bananas are soft and melt in your mouth, and the mochi is nice and chewy.
🧂 Ingredients
- Bananas - For the best flavor, use fresh, ripe bananas. Some people like it with super ripe bananas, while others like them less ripe. Use whatever you want. I prefer bananas that are entirely yellow and just beginning to bruise.
- Glutinous rice flour - This is what gives the mochi its chewy texture. It's also known as Mochiko flour, sticky rice flour, or sweet rice flour. Do not substitute with regular rice flour.
- Sugar - Just a small amount to add sweetness to the mochi.
- Cornstarch - For dusting the mochi balls after assembling them.
- Water - We need water to make the mochi dough. You can also substitute with other liquids; see the section below.
Substitutions & Variations
- Water can be replaced with other flavorful liquids like milk, coconut milk, and other non-dairy alternatives. The glutinous rice flour may need to be adjusted slightly.
- Drizzle semi-sweet chocolate on the mochis for a flavor inspired by Banana Chocolate Pocky's.
- Sear the bananas for a couple of minutes to caramelize their sugar for extra flavor and sweetness.
🔪 Instructions
⬇️ Please read the recipe card for the complete ingredient list and instructions. The microwave method is described in the section below. For the stovetop method, refer to the recipe card.
STEP 1: Whisk glutinous rice flour and sugar in a medium-sized, microwave-safe bowl. Add the water and whisk until smooth.
STEP 2: Cover the bowl with a microwave-safe plate (slightly larger than the bowl) or a wet paper towel. Microwave the mochi mixture for 1 minute, then take it out and stir with a wet spatula. Repeat this process two more times until the mochi is transparent. Allow the mochi to cool for 5-10 minutes.
STEP 3: Dust a work surface with cornstarch. Place the mochi on the surface and dust it with cornstarch. Divide the mochi into 6-8 portions (depending on how much mochi to fruit you like).
STEP 4: Flatten one portion between your palms and place a piece of banana in the center.
STEP 5: Pull the sides of the mochi over the banana to enclose it. Lightly dust the mochi ball with cornstarch and dust off any excess with a pastry brush. Place the banana mochi seam-side down and repeat with the remaining mochi.
💭 Top Tips
- Use ripe bananas that are just starting to bruise for the best flavor.
- Wet your spatula to prevent the mochi from sticking to it.
- Allow the mochi to cool for at least 5-10 minutes; otherwise, it will be too sticky and loose to work with.
- Be generous with the cornstarch to prevent the mochi to your work surface and fingers, but ensure you dust off the excess; otherwise, it'll taste starchy.
🥡 Storage & Leftovers
Storing: Store leftover Banana Mochi in an air-tight container in the refrigerator for up to two days. The mochi tends to dry out after longer than two days.
Freezing: Wrap each mochi in plastic wrap and freeze for up to one month. When you're ready to eat them, defrost them in the fridge overnight.
📖 Recipe FAQs
No, you cannot use non-glutinous rice flour. Glutinous rice is made from short-grain rice, which contains more amylopectin starch, which is responsible for the sticky and chewy texture.
Glutinous rice flour is also known as sweet rice flour, sticky rice flour, or mochiko flour.
Firstly, ensure you're using glutinous rice flour, not regular rice flour. See the above FAQ for more details.
Secondly, the mochi may not have cooked long enough. It's better to overcook than undercook, which results in a pasty texture. Try adding 30-60 seconds in the microwave or 30 seconds on the stovetop.
Lastly, the mochi dough may have too much moisture. Try adding another tablespoon of mochi flour and reheating.
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Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
📋 Recipe
Banana Mochi Recipe (4 Ingredients)
Equipment
- 1 rolling pin
Ingredients
- 2 bananas (cut into 1-inch chunks)
- 1 cup glutinous rice flour (or mochiko flour)
- 1 cup water
- ¼ cup sugar
- ½ cup cornstarch (for dusting)
Instructions
Mochi dough
- Stovetop Method: Whisk glutinous rice flour and sugar in a medium-sized saucepan. Add the water and whisk until smooth. Heat it over medium-high heat while whisking constantly until it becomes a thick, sticky dough, about 2-3 minutes. Allow the mochi to cool for 5-10 minutes.
- Microwave Method: Whisk glutinous rice flour and sugar in a medium-sized, microwave-safe bowl. Add the water and whisk until smooth. Cover the bowl with a microwave-safe plate (slightly larger than the bowl) or a wet paper towel. Microwave the mochi mixture for 1 minute, then take it out and stir with a wet spatula. Repeat this process two more times until the mochi is transparent. Allow the mochi to cool for 5-10 minutes.
Assembling
- Dust a work surface with cornstarch. Place the mochi on the surface and dust it with cornstarch. Divide the mochi into 6-8 portions (depending on how much mochi to fruit you like). Flatten one portion between your palms and use a pastry brush to dust off excess cornstarch. Place a piece of banana in the center.
- Pull the sides of the mochi over the banana to enclose it. Lightly dust the mochi ball with cornstarch and dust off any excess with a pastry brush. Place the banana mochi seam-side down and repeat with the remaining mochi.
Notes
- Use ripe bananas that are just starting to bruise for the best flavor.
- Wet your spatula to prevent the mochi from sticking to it.
- Allow the mochi to cool for at least 5-10 minutes; otherwise, it will be too sticky and loose to work with.
- Be generous with the cornstarch to prevent the mochi to your work surface and fingers, but ensure you dust off the excess; otherwise, it'll taste starchy.
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