Banana Mochi Waffles

I will admit I am obsessed with mochi! Especially baked mochi goods with their crispy exterior and chewy interior. These mochi waffles hit the spot.

The recipe yields a good number of waffles which is great for freezing. Simply reheat in the toaster and it tastes as good as fresh! I love having a stocked freezer with these waffles and my freeze and ready cookie dough.

Banana Mochi Waffles
recipe adapted from Lito Supply Co

1 cup (125g) All-purpose flour
1 1/2 cup (240g) Sweet rice flour
1/4 teaspoon Salt
2 Tbsp Granulated sugar
2 1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Ground cinnamon
2 Bananas, overripe (about 3/4 cup/ 169g)
1 Egg, large
1 1/4 cups Whole Milk *subbed unsweetened almond milk
1/4 cup Sweetened Condensed Milk
3 Tbsp Unsalted Butter, melted

1. In medium bowl, combine all-purpose flour, sweet rice flour, salt, granulated sugar, baking powder, baking soda, and cinnamon. Mix and set aside.
2. In a separate bowl, mash bananas and then mix in egg, whole milk, condensed milk, coconut extract, and melted butter until fully combined.
3. Slowly pour the wet mixture into the dry mixture while continuously mixing. Mix until the batter is smooth.
4. Lightly spray your waffle iron with cooking spray and pour 1/3 cup of batter in each section.
5. Close the waffle iron and cook on medium heat for 5-7 minutes, or until the waffles start to steam.
6. Transfer to wire rack to cool.

To freeze, undercook waffles and reheat in toaster to get that crispy exterior!

Taste: 4.5 stars out of 5

My bananas were probably not as ripe as they could be. Definitely going to try this again with overripe banana to up the banana-ness.

Texture: 5 stars out of 5

Crispy exterior and chewy interior. Just like a mochi should be.