Banana Mochi
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Looking for a fun and easy dessert that’s sure to impress? These Banana Mochi are a chewy, naturally sweet treat made with just a handful of ingredients. The soft, sticky mochi dough wraps around chunks of ripe banana for a snack or dessert that’s both satisfying and a little bit special. They’re perfect for sharing at parties, packing in lunchboxes, or enjoying as a quick homemade treat when you’re craving something unique!
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and only a few simple ingredients.
- Naturally Sweet: Bananas add natural flavor and sweetness—no need for lots of added sugar.
- Fun to Make: Kids love helping shape and fill the mochi!
- Gluten-Free & Dairy-Free: Great for a variety of dietary needs.
Ingredients
- 2 ripe bananas, cut into 1-inch chunks
- 1 cup glutinous rice flour (also called mochiko)
- 1 cup water
- ¼ cup sugar
- ½ cup cornstarch, for dusting
How to Make Banana Mochi
1. Prepare the Mochi Dough
In a medium microwave-safe bowl, whisk together the glutinous rice flour and sugar. Add the water and stir until smooth and lump-free.
Cover the bowl with a damp paper towel or a large microwave-safe plate. Microwave on high for 1 minute, then stir with a wet spatula. Repeat this process two more times (for a total of 3 minutes), stirring after each minute, until the dough is thick, sticky, and translucent. Set aside to cool for 5–10 minutes.
2. Shape the Mochi
Generously dust your work surface with cornstarch—this dough is sticky! Turn the cooled mochi out onto the surface and sprinkle with more cornstarch. Cut the dough into 8 equal pieces. For easier shaping, you can pop the pieces onto a parchment-lined baking sheet and freeze for about 20 minutes.
3. Assemble the Mochi
Flatten a piece of mochi between your palms, making the edges a bit thinner than the center. Place a banana chunk in the middle, then gently pull the edges up and over the banana, pinching to seal. Dust off any excess cornstarch and place seam-side down. Repeat with the remaining dough and banana chunks.
4. Serve and Store
Serve mochi right away for the best texture. For a cool, refreshing treat, chill in the refrigerator for about an hour before eating. Store leftovers in an airtight container in the fridge for up to three days—just know the mochi will start to dry out after two days.
Tips for Perfect Banana Mochi
- Use Ripe Bananas: The riper, the sweeter! Bananas with brown spots work best for maximum flavor.
- Don’t Skimp on Cornstarch: Mochi dough is very sticky—dust your hands and work surface well to keep things manageable.
- Let It Cool: The dough is easier to handle once it’s cooled slightly, but don’t wait too long or it will get tough.
- Customize the Flavor: Try adding a pinch of cinnamon, a little cocoa powder, or even a touch of matcha to the dough for a fun twist.
Variations
- Add a Crunch: Roll finished mochi in toasted coconut or chopped nuts for extra texture.
- Fruit Swap: Try this recipe with strawberries, mango, or kiwi for a different fruity filling.
- Chocolate Banana Mochi: Add a small piece of chocolate with the banana chunk before sealing.
How to Serve
- As a Snack: Great for lunchboxes or after-school snacks.
- With Tea: Enjoy with hot green tea or jasmine tea for a light, satisfying dessert.
- Chilled: Pop them in the fridge for a cool, refreshing bite on a warm day.
Storage & Make-Ahead Tips
- Room Temperature: Best enjoyed fresh, but can be kept in an airtight container at room temp for up to 24 hours.
- Refrigerate: Store in the fridge for up to 3 days, but note the mochi may harden over time.
- Freeze: Wrap each mochi individually in plastic wrap and freeze. Thaw at room temperature for 30 minutes before eating.
Nutrition Facts (per serving)
- Calories: 308
- Carbohydrates: 73g
- Protein: 3g
- Fat: 1g
- Sodium: 5mg
- Sugar: 20g
- Fiber: 3g
- Potassium: 242mg
Recipe FAQs
Can I make these ahead of time?
Yes! They’re best the day they’re made, but you can store them in the fridge for a couple of days or freeze for longer storage.
Can I use other fruit?
Absolutely—try strawberries, mango, or even a spoonful of Nutella for a fun twist.
Why is my mochi so sticky?
That’s normal! Just use plenty of cornstarch or potato starch to keep things from sticking.
Final Thoughts
Banana Mochi is a fun, easy, and wholesome treat that brings a little taste of Japan to your kitchen. With just a few ingredients and a little hands-on time, you’ll have a chewy, sweet snack that’s perfect for sharing. Whether you’re a mochi fan or new to this classic dessert, this recipe is sure to become a new favorite!
