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


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  • 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
  • 3
    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,



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

Printable Recipe Card


Course/Dish: Cakes

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