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Banana Butter Mochi #banana #buttermochi #hawaiianrecipe #baking #glutinousriceflour #coconutmilk #glutenfree #mochimuffin #dessert #dessertrecipe | The Missing Lokness

Banana Butter Mochi

Course Dessert, Snack
Cuisine Hawaiian
Keyword banana butter mochi, banana dessert, butter mochi, butter mochi cupcake, gluten free dessert, hawaiian butter mochi, hawaiian dessert
Servings 10 muffins
Author Lokness


  • 8 ounces mochiko sweet rice flour
  • 1 teaspoon baking powder
  • 4 tablespoons unsalted butter (½ stick) (melted)
  • ¾ cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (beaten)
  • 6 ounces evaporated milk
  • 6 ounces coconut milk
  • ripe bananas
  • black sesame seeds


  • Preheat the oven to 350˚F (177˚C). Spray the inside and the top of a muffin pan with nonstick spray really well. Set aside.
  • In a medium mixing bowl, whisk together the sweet rice flour and baking powder. Set aside.
  • In a large mixing bowl, whisk together melted butter, sugar and vanilla extract. Add the beaten eggs and whisk until combined. Pour in the dry ingredients. Using a spatula, stir until incorporated. Pour in the evaporated milk and coconut milk, whisk the mixture until smooth. Smash up half of the banana with a fork into a puree. Add to the batter and whisk until combined.
  • Fill each muffin tin half full with batter. Cut the rest of the banana into ¼-inch slices. Place 1½ slices of banana in each tin on top of the batter. Fill the muffin tins with more batter until just below the rim. Make sure the banana is well covered. Hold the muffin tray about 2 inches above the counter and drop a few times to help remove any air bubbles. Sprinkles with desired amount of black sesame seeds.
  • Bake in the oven for about 40 – 50 minutes, or until the top is browned. Transfer to a cooling rack and cool for 20 minutes. Butter mochi is best to serve warm.


  1. Mochiko sweet rice flour is a Japanese glutinous rice flour. It’s made with sticky rice which is perfect for making Japanese sweets, like mochi and dango. You can usually find it in most Asian supermarkets or from Amazon.
  2. You can double the recipe easily to make 20 muffins.
  3. Make sure to spray the muffin pan really well with nonstick spray. Last thing you want is that butter mochi stuck to the pan after baking. Trust me, it was super difficult to take them out. But if you do it right, the butter mochi will pop right out. 
  4. For storage, these muffins keep well at room temperature for up to 2 days. They will get soften the next day. You can reheat them in a 350˚F (177˚C) oven for 15 minutes. You can also freeze these. Wrap them in plastic wrap individually, then keep in a freezer ziploc bag. They should last for up to 2 weeks. Reheat them in a 350˚F (177˚C) oven for 20 minutes. Butter mochi is best to serve warm. Even if you reheat them, let them cool for 10 – 15 minutes before serving.
(Adapted from Cooking with a Wallflower)