Mochi Banana Bread,The Cho-sen One

I think of myself as a pie person but lately, I have found myself baking cakes.  Not fancy multi-layer show-stopper cakes, simple one layer, easy to make, snacking cakes.  That grab-and-go type treat, unfussy, portable, the bar cookie of cakes.

Brooklynite pastry chef, Joy Cho, first caught my attention with her amazing Sour Cream Gem Cakes.  Made with sweet rice flour and AP flour, the cakes are tender, moist with a bit of springiness. The rice flour gives it that zing that sets them apart from traditional cakes.

The Joy of Snacking Cakes

Her Mochi Banana Bread and Sour Cream Chocolate Chip Snack Cake are a rift on her Gem Cakes.  Baked in an 8×8 pan and cut into squares, they’re the low maintenance but no less yummy cousins to Gem Cakes.

The combination of all-purpose flour and sweet rice flour once again makes them springy yet still tender and moist.  The butter and sour cream add flavor and richness.  The banana cake calls for just ONE banana.  Who doesn’t have one over-ripe banana sitting forlornly on the kitchen counter?  No more waiting for more bananas to ripen to make banana bread.   The toppings add more texture and flavor. Besides nuts and coconut, try chocolate chips or toffee bits.  Doesn’t that sound tasty?

So Berry Good

Strawberries are in season so I tweaked the Mochi Banana Bread to make Mochi Strawberry Pistachio Cake Bars.  Delicious, but I still like the banana version best.  Substitute the same volume of macerated strawberries for the banana.  Sprinkle the top with chopped pistachios.  To intensify the strawberry flavor, crush freeze-dried strawberries and add 1 tablespoon to the batter or sprinkle it on top of the finished cake.

Chip Off the Old Block

The Sour Cream Chocolate Chip Cake also has sweet rice flour and all-purpose flour giving it that trademark springy texture.   Studded with chocolate chips it definitely satisfies any chocolate cravings.  Find it here.

These cakes are in the one bowl realm of simplicity.  Combine dry ingredients in a small bowl, wet ingredients in a large bowl, add dry to wet, stir until just combined then STOP.  BadaBing-BadaBoom, done.  Pour batter into a prepared pan, sprinkle goodies on top, bake, cool, cut.  DONE.  Eatin’ cake in less than an hour.  Yep, easy-peasy.

One of these days when I am in Brooklyn I will try her desserts, on my NYC bucket list.  Until then, I hope she continues to share her creations and recipes.

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5 from 1 vote

Mochi Banana Bread

Delicious snack cake made with AP flour and Sweet Rice Flour and one banana, the perfect little treat. The Mochi flour gives the cake a hint of springiness. Delicious.

Course Cake, Dessert

Cuisine Asian-American

Keyword banana cake, Dessert, joy cho, Mochi, mochi banana bread, sweet rice, sweet rice flour

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

Da Dry Stuff

• 2/3 cup glutinous rice flour, like Mochiko (Koda Farms) 90 grams
• 1/3 cup all-purpose flour 40 grams
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Da Wet Stuff

• 1 medium to large banana ripe (about 110 grams peeled)
• 1/2 cup-scant granulated sugar 90 grams
• 1/4 cup light brown sugar 55 grams
• 1/2 cup unsalted butter, melted and cooled 113 grams or 1 stick
• 1/4 cup full-fat sour cream, at room temperature 60 grams
• 1 large egg at room temperature
• 1/2 teaspoon vanilla extract

Da Toppings

• Chopped toasted walnuts and/or toasted coconut for topping (optional)
• Chocolate Sprinkles

Instructions

• Heat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.
• In a medium bowl, whisk the rice flour, all-purpose flour, baking powder, baking soda, and salt together.
• In a large bowl, mash the banana with a fork; some small chunks are fine. Add both sugars and whisk until combined.
• Add the butter, sour cream, egg, and vanilla to the banana mixture and whisk until completely smooth.
• Sift the dry ingredients over the wet ingredients, then whisk just until no flour lumps remain. Try not to overmix.
• Pour the batter into the prepared pan and smooth the surface with a small offset spatula. Sprinkle top with chopped nuts and/or shredded coconut, or any topping you’d like. Toffee chips or chocolate chips come to mind, but that's just me 🙂
• Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
• Cool in the pan for 15 minutes, then transfer to a rack to cool completely before cutting into squares. This will keep for 2 to 3 days in an airtight container.

Notes