Banana Mochi Cake
Prep time
Cook time
Total time
If you ever don't have enough bananas, or not enough Mochiko, this recipe can be halved. I did it, and it's superb!
Serves: 12
  • 1 ¼ cup whole spelt flour, or whole wheat pastry flour
  • 1 ¼ cup sweet rice flour, I use Mochiko brand
  • 1 ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 tsp ground cardamom
  • ¼ tsp sea salt
  • 2 tbsp ground flax seed + ¼ cup water (blended together to thicken for at least 5 minutes)
  • 3 ripe bananas, mashed
  • ½ cup sugar
  • ½ tbsp instant espresso
  • 2 tsp vanilla
  • ½ cup coconut oil
  • ¾ cup unsweetened & unflavored non-dairy milk (I use organic Westsoy soy milk)
  • ½ cup dark chocolate chips
  1. Preheat oven to 350° and grease a baking dish (around 8x8) with coconut oil.
  2. In a large mixing bowl combine the dry ingredients and whisk well.
  3. In another large mixing bowl combine the wet ingredients, not including the chocolate chips, and mix until smooth.
  4. Pour the wet into the dry, and mix. Be careful not to over mix.
  5. Fold in the chocolate chips, then pour the batter into the greased baking dish.
  6. Bake for 40 minutes.
  7. Allow it to cool for at least 15 minutes. I prefer this delicious cake when it has cooled completely.
Recipe by Sweet Potato Soul by Jenné Claiborne at