Banana Mochi Cake
A moist, chewy banana mochi cake made with sweet rice flour and ripe bananas for a gluten-friendly treat.
Servings: 12 servings
Ingredients
- 1 1/4 cup whole spelt flour (or whole wheat pastry flour)
- 1 1/4 cup sweet rice flour (Mochiko)
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp sea salt
- 2 tbsp ground flaxseed mixed with 1/4 cup water and thickened for at least 5 minutes
- 3 ripe bananas mashed
- 1/2 cup sugar
- 1/2 tbsp instant espresso
- 2 tsp vanilla extract
- 1/2 cup coconut oil
- 3/4 cup unsweetened, unflavored non-dairy milk (such as soy milk)
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with coconut oil.
- In a large bowl, whisk together the whole spelt flour, sweet rice flour, baking soda, cinnamon, cardamom, and sea salt until evenly combined.
- In a separate bowl, combine the ground flaxseed with 1/4 cup water and let sit for at least 5 minutes to thicken, then add the mashed bananas, sugar, instant espresso, vanilla, melted coconut oil, and non-dairy milk; mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in the dark chocolate chips, then transfer the batter to the prepared baking dish and spread evenly.
- Bake for 40 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Allow the cake to cool in the pan for at least 15 minutes before slicing; it tastes best when fully cooled.
Equipment
- 8x8-inch Baking Dish
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Notes
- Use ripe bananas for the best flavor and moisture.
- Let the flaxseed mixture thicken for at least 5 minutes before adding to the wet ingredients.
- Do not overmix the batter to keep the cake tender.
- Test doneness with a toothpick inserted near the center.