Delicious and gluten-free, the name glutinous rice flour is confusing - but it's just a white rice flour made from a sticky rice. You can find it called "sweet rice flour" as well. I find it depends on the packaging. When you cook with glutinous/sweet rice flour, it adds a natural gooey quality to the bake. It's the flour that is used to make mochi (double check when purchasing them since not all of them are GF, but many are). I've been wanting to use more dates in my baking in honor of our dear friends celebrating Ramadan - and combining them with the three overripe bananas and some glutinous rice flour turned into the most delicious mochi-style dessert! Enjoy! 

A delicious square of Banana-Date style Mochi Bars!

Mochi-style Banana Date Bars

Makes one 8" x 8" pan. 

Preheat oven to 350 F. Line your 8" x 8" pan with parchment paper. 

In a mixer, beat until well mixed (1-2 minutes): 

3 bananas, overripe and peeled

2 eggs

3 oz pitted dates, finely diced

1/4 cup butter, softened

1 tsp vanilla

1/2 cup plain yogurt

Then add:

1 cup glutinous rice flour (sweet rice flour is another name for glutinous rice flour)

1/2 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1/4 - 1/2 tsp cinnamon, optional

Pour into prepared pan.  Bake at 350 F for 30 - 35 minutes, until nicely puffed and set in the center.  It will still jiggle a bit overall.  

Fresh from the oven! The dark spot in the middle is a date. 

Let cool on the counter and then fully cool and chilled in the refrigerator.  If you do this, then it will slice cleanly. However, we love it warm, so dig in when it's fresh! It reheats well, too.  Enjoy! 

Quite nice warm with a little dollop of cream

Mochi-style Banana Date Bars Recipe by Successfully Gluten Free!