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Banana Mochi Cake
If you ever don't have enough bananas, or not enough Mochiko, this recipe can be halved. I did it, and it's superb!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Course:
Dessert
Servings:
12
Author:
Jenné
Ingredients
Dry
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
Wet
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
Instructions
Preheat oven to 350° and grease a baking dish (around 8x8) with coconut oil.
In a large mixing bowl combine the dry ingredients and whisk well.
In another large mixing bowl combine the wet ingredients, not including the chocolate chips, and mix until smooth.
Pour the wet into the dry, and mix. Be careful not to over mix.
Fold in the chocolate chips, then pour the batter into the greased baking dish.
Bake for 40 minutes.
Allow it to cool for at least 15 minutes. I prefer this delicious cake when it has cooled completely.