Jo Anne Sugimoto


A favorite recipe of mine that I've tweaked so many times to suite my palate. Family members request this for dessert so much that I can whip this out with my eyes closed. Here is also a gluten-free recipe. Not that I intentionally made it gluten-free but I didn't have enough flour one day and was too lazy to go to the grocer, so I simply just swapped out the wheat flour for mochiko.

★★★★★ 1 vote
9 x 13 pan


3/4 c
butter, room temperature
1 1/3 c
brown sugar, lightly packed
2 large
eggs, room temperature
1 tsp
vanilla extract
1 tsp
baking soda
1/2 tsp
1 tsp
2 c
mochiko sweet rice flour
very ripe bananas, mashed
1/2 c
sour cream
1 can(s)
crushed pineapple (4 oz.) drained and
squeezed dry by hand
2/3 c
milk chocolate chips
2/3 c
white chocolate chips
1/2 c
heath toffee chips
1 c
whole and halves -macadamia nuts
roasted in the oven on 250 degrees till
they turn slightly brown,


1Preheat oven to 350 degrees. Prep a 9 x 13 inch pan using non-stick spray.
2Cream butter and brown sugar together, till smooth. Add eggs, one at a time, mix well each time.
3Add the vanilla, baking soda, salt and cinnamon. Mix until well incorporated.
4Add the mochiko flour in three increments, mix well but do not over mix.
5Add mashed ripe bananas, sour cream and drained crushed pineapples, gently fold in all ingredients.
6Add in the remaining ingredients and gently fold in.
7Bake for 35 to 45 minutes, will be very moist, but top will be golden brown and spring back when lightly pressed.
8Remove from oven to a cooling rack. Cut into squares. Enjoy!

About this Recipe

Course/Dish: Cakes