Serves 10 to 12
Dessert

Ingredients

Banana-Matcha Butter Mochi Cake
  • mochiko flour,3,cups,,glutinous-rice-flour
  • baking powder,2 1/4,teaspoons,,baking-powder
  • sugar,2 1/4,cups,,white-sugar
  • matcha powder,1,tablespoon,,ingredient-grade-matcha
  • salt,1 1/2,teaspoons,,Mortons-kosher-salt
  • large eggs,3,,,
  • coconut milk,1 1/8,cups,,aroy-d-coconut-milk-14-oz
  • evaporated milk,1 1/8,cups,,carnation-evaporated-milk
  • vanilla extract,1 1/2,teaspoons,,nielsen-massey-mexican-vanilla-extract
  • unsalted butter,6,tablespoons,melted and cooled,
  • not-too-ripe bananas,2,,sliced crosswise into 1/4-inch-thick coins and then quartered (about 1 1/2 cups),
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Banana-Matcha Butter Mochi Cake

My adaptation of butter mochi, a popular Hawaiian snack, epitomizes what I like to call a party trick. You can make it in a jiffy, with little paraphernalia, and it will surprise whomever you serve it to. For many, it’ll be a first taste of mochiko—the flour made from the same short- grain, glutinous sweet rice pounded into a paste and molded into mochi. If you’ve had the dumplinglike Japanese treats, you’re familiar with their distinct, bizarrely delightful, gummy texture. This cake carries it to an unobvious albeit semi-logical conclusion—it delivers that chewy, comforting experience in warm, just- baked form. Matcha’s bright, freshly-mown-lawn color and aroma transform the dessert into something remarkable. The powdered tea dyes the batter an unforgettable shade of KAPOW, while its astringency serves as a foil for the cake’s extreme sweetness. Rather than using overripe bananas (like you would in banana bread), ones in their younger state help temper the cake’s saccharinity instead of increasing it. Sliced into bite-size pieces, the fruit remains intact, a final surprise. — From Stir, Sizzle, Bake: Recipes for Your Cast Iron Skillet by Charlotte Druckman. Buy this book from Indiebound, Barnes & Noble, or Amazon. 

Reprinted from Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet. Copyright © 2016 by CHARLOTTE DRUCKMAN. Photographs copyright © 2016 by AUBRIE PICK. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Written By Charlotte Druckman | Mar 25, 2019

Ingredients

Banana-Matcha Butter Mochi Cake
  • mochiko flour,3,cups,,glutinous-rice-flour
  • baking powder,2 1/4,teaspoons,,baking-powder
  • sugar,2 1/4,cups,,white-sugar
  • matcha powder,1,tablespoon,,ingredient-grade-matcha
  • salt,1 1/2,teaspoons,,Mortons-kosher-salt
  • large eggs,3,,,
  • coconut milk,1 1/8,cups,,aroy-d-coconut-milk-14-oz
  • evaporated milk,1 1/8,cups,,carnation-evaporated-milk
  • vanilla extract,1 1/2,teaspoons,,nielsen-massey-mexican-vanilla-extract
  • unsalted butter,6,tablespoons,melted and cooled,
  • not-too-ripe bananas,2,,sliced crosswise into 1/4-inch-thick coins and then quartered (about 1 1/2 cups),
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Step one

Preheat the oven to 350°F with a 10-inch cast-iron skillet in it.

Step two

In a large bowl, using a wooden spoon, stir together the mochiko flour, baking powder, sugar, matcha powder, and salt. In a medium bowl, whisk together the eggs, coconut milk, evaporated milk, vanilla, and melted butter. Pour the wet ingredients into the dry, stirring with a wooden spoon until you have a green batter. Make sure all the dry ingredients at the bottom of the bowl have been completely integrated (Don’t worry about overmixing this batter.) Fold in the bananas.

Step three

Pour the batter into the pan and bake for 1 hour, until the top of the cake is golden and just browned around the edges. Enjoy warm, out of the pan, or at room temperature. The cake is best stored at room temperature, wrapped in plastic wrap or in a sealed container for up to 3 days. Zap it in the microwave for that warm, just-baked effect.