Try this banana split butter mochi for a gluten-free vegan dessert inspired by the classic sundae. Banana, strawberry buttercream, and a cherry on top bring familiar flavors into a chewy, baked treat.
Ingredients
Ingredients (Butter Mochi):
- 1 cup mashed ripe banana about 2 bananas
- 3 cups glutinous rice flour
- 1 can full-fat coconut milk shake can before opening
- 1.5 cup coconut sugar
- 2 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
Ingredients (Strawberry Buttercream):
- 8 oz vegan butter room temperature
- 1.5 cup powdered sugar
- 2 tsp vanilla extract
- ¼ cup non-dairy milk
- ½ cup freeze dried strawberries
- Amaretto cherries to top
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8-inch baking pan and line with parchment paper.
- In a blender, blend banana and coconut milk. Pour in a large bowl and stir in coconut sugar and vanilla.
- Add glutinous rice flour, baking powder, and salt. Mix until smooth and lump-free.
- Pour batter into prepared pan. Tap on the counter to level.
- Bake for 50–60 minutes, or until the top is golden and the edges pull slightly away from the pan. The center should be set but springy.
- While baking, prepare buttercream. Whisk together butter, powdered sugar, vanilla, and non-dairy milk. Place strawberries in a blender or food processor and pulse until dust. Add the strawberry dust to the buttercream and stir until combined. Optional: Use a mesh strainer/chinois to remove the strawberry seeds before adding to frosting.
- Once banana mochi has cooled, cut into 9ths and pipe buttercream on each square. Don’t forget the cherry on top!