Baked Banana Rice Squares

There’s something so comforting about a warm, chewy square that smells like banana bread but bites like a soft rice cake. These Baked Banana Rice Squares are the kind of treat you can whip up in a flash when you’ve got leftover rice and a couple of ripe bananas hanging around. They’re lightly sweet, just the right amount of dense, and come out golden and fragrant from the oven, begging to be shared.

Behind the Recipe

This recipe was born out of a classic “what do I do with this leftover rice?” moment. A Sunday afternoon, two overripe bananas on the counter, and not much else to snack on. That’s when the idea hit mix that sweet banana goodness into a soft baked square using what I had on hand. The result? A new staple that’s halfway between a breakfast bar and a banana cake, with a wholesome texture and a nostalgic flavor that brings back childhood memories of homemade banana bread.

Recipe Origin or Trivia

While not a traditional dessert in any one culture, banana rice desserts have roots in many cuisines around the world, especially in Southeast Asia where rice and banana are everyday staples. Think of this as a simplified, oven-baked take on sticky rice with banana minus the steaming, the wrapping, and the wait. It’s a little fusion, a little homemade magic, and 100% delicious.

Why You’ll Love Baked Banana Rice Squares

These bars are more than just a snack. Here’s why they’re going to win you over:

Versatile: Perfect for breakfast, dessert, or a midday snack with tea or coffee.

Budget-Friendly: Uses pantry staples and helps you repurpose leftover rice.

Quick and Easy: Everything comes together in one bowl and one pan, ready in under an hour.

Customizable: Add nuts, chocolate chips, or dried fruit to make it your own.

Crowd-Pleasing: Kid-approved and adult-adored, these are great for potlucks or packed lunches.

Make-Ahead Friendly: Stays moist for days, and can be frozen too.

Great for Leftovers: The best way to give plain rice a second life.

Chef’s Pro Tips for Perfect Results

Want to nail the perfect bite every time? Here are a few things to keep in mind:

• Use very ripe bananas for maximum sweetness and easy blending.
• Don’t overbake. The squares should stay moist in the center with golden edges.
• Let it cool completely before slicing to help it set and avoid crumbling.
• Use cold, cooked rice. Fresh rice tends to be too sticky and soft.
• Line your pan with parchment paper for easier removal and prettier squares.

Kitchen Tools You’ll Need

All you need are a few simple tools to get started:

Mixing Bowl: To bring all the ingredients together in one place.

Fork or Potato Masher: For mashing the bananas into a smooth base.

Spatula: Helps mix and spread the batter evenly in the pan.

8×8 Baking Pan: Ideal size for thick, chewy squares.

Parchment Paper: Makes cleanup easy and keeps your bars from sticking.

Ingredients in Baked Banana Rice Squares

This recipe is all about cozy flavors and simple, comforting textures.

1. Cooked White Rice: 2 cups. The base that brings chewiness and body to the squares.
2. Ripe Bananas: 2 large. They sweeten naturally and add moisture.
3. Eggs: 2. These help bind the mixture and create structure when baked.
4. Brown Sugar: 1/3 cup. Adds rich, caramel notes that pair perfectly with banana.
5. Vanilla Extract: 1 teaspoon. A touch of warmth and depth in every bite.
6. Cinnamon: 1/2 teaspoon. For that cozy, spiced flavor.
7. Salt: 1/4 teaspoon. Just enough to balance the sweetness.
8. Baking Powder: 1 teaspoon. Gives the squares a little lift without making them cakey.
9. Milk (Dairy or Non-Dairy): 1/4 cup. Helps loosen the batter slightly for even baking.
10. Butter or Coconut Oil (Melted): 2 tablespoons. Adds richness and a soft crumb.

Ingredient Substitutions

Don’t have everything on hand? No worries:

Cooked White Rice: Cooked brown rice or jasmine rice.

Brown Sugar: Coconut sugar or regular granulated sugar.

Milk: Almond, oat, or soy milk work just as well.

Butter: Coconut oil or neutral vegetable oil.

Eggs: Use flax eggs (1 tbsp flax + 2.5 tbsp water per egg) for a vegan version.

Ingredient Spotlight

Ripe Bananas: The riper they are, the sweeter and more flavorful the squares become. They mash easily and infuse the whole dish with that signature banana bread aroma.

Cooked Rice: Instead of acting like a filler, rice creates a chewy, dense texture that makes these squares unique. It’s a clever use of leftovers that doesn’t feel like one.

Instructions for Making Baked Banana Rice Squares

You’re just a few steps away from soft, golden banana squares. Here’s how to make them:

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Combine Ingredients:
   In a large bowl, mash the bananas until smooth. Add the eggs, brown sugar, vanilla, milk, and melted butter. Stir in the cooked rice, cinnamon, salt, and baking powder. Mix everything until fully combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into your lined baking pan. Use a spatula to smooth the top evenly.
4. Assemble the Dish:
   Optional: Add thin banana slices or a sprinkle of cinnamon sugar on top for extra flavor and presentation.
5. Cook to Perfection:
   Bake for 35 to 40 minutes, or until the top is set and lightly golden.
6. Finishing Touches:
   Let cool in the pan for at least 20 minutes before slicing into squares.
7. Serve and Enjoy:
   Enjoy warm or cold, as-is or with a drizzle of honey, maple syrup, or nut butter.

Texture & Flavor Secrets

These bars walk the line between dense and soft. The rice gives a chewy, slightly grainy texture, while the banana keeps things tender and moist. The touch of cinnamon and vanilla round out the flavor with a nostalgic warmth. Each bite feels hearty, yet sweet and satisfying.

Cooking Tips & Tricks

Here are a few tricks to make your baking journey even easier:

• Use day-old rice for best texture.
• Add mix-ins like chocolate chips or chopped nuts.
• Refrigerate overnight for firmer, snack-bar-like consistency.

What to Avoid

Keep these in mind so you don’t miss the mark:

• Don’t use warm rice. It can cook the eggs too early and make the texture gummy.
• Avoid overmixing. You want to keep the rice grains mostly whole.
• Don’t skip the parchment. It makes slicing and lifting much easier.

Nutrition Facts

Servings: 9
Calories per serving: 160

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

These banana rice squares are super meal-prep friendly. You can bake them ahead, let them cool, and store them in an airtight container in the fridge for up to 5 days. They also freeze beautifully just wrap individually and thaw as needed. Reheat in the microwave for a warm treat.

How to Serve Baked Banana Rice Squares

Serve these with a sprinkle of powdered sugar, a swipe of nut butter, or even a dollop of yogurt on the side. They’re great with a cup of tea, packed into a lunchbox, or alongside fresh fruit for breakfast.

Creative Leftover Transformations

Here’s how to give your leftovers a little twist:

• Dice them into cubes and mix into a yogurt parfait.
• Toast slices in a pan and top with cinnamon sugar for a quick dessert.
• Crumble into a bowl with warm milk for a rice pudding-style breakfast.

Additional Tips

• Add shredded coconut for a tropical touch.
• If using chocolate chips, toss them in flour first so they don’t sink.
• Dust with cinnamon sugar before baking for a crusty top.

Make It a Showstopper

For a fancier look, top each square with a banana slice before baking. Serve on a platter with a dusting of powdered sugar and fresh mint leaves.

Variations to Try

• Tropical Twist: Add crushed pineapple and shredded coconut.
• Chocolate Chip Delight: Stir in a handful of dark chocolate chips.
• Nutty Banana Bars: Mix in chopped walnuts or pecans.
• Spiced Up: Add nutmeg, clove, or ginger for a deeper spice profile.
• Vegan Version: Use flax eggs and plant-based milk and butter.

FAQ’s

Q1: Can I use brown rice instead of white?

Yes, just make sure it’s fully cooked and cooled before mixing in.

Q2: Are these bars gluten-free?

Yes, this recipe is naturally gluten-free if all ingredients used are certified GF.

Q3: Can I add protein powder?

You can, but reduce the rice slightly to keep the texture soft.

Q4: Can I double the recipe?

Absolutely, just use a 9×13-inch pan and adjust baking time as needed.

Q5: How do I know when it’s done?

The top should be golden and a toothpick should come out mostly clean.

Q6: What if my bananas aren’t ripe?

Microwave them (with skin) for 30 seconds to soften and sweeten.

Q7: Can I make it without sugar?

Yes, but the flavor will be less rich. Try maple syrup or honey as an alternative.

Q8: Do I need to refrigerate leftovers?

Yes, store in an airtight container in the fridge for best freshness.

Q9: Can I bake it in muffin tins?

Totally. They’ll bake faster, so check them around 20–25 minutes.

Q10: Can I freeze these bars?

Yes! Wrap tightly and store for up to 2 months.

Conclusion

These Baked Banana Rice Squares are proof that simple ingredients can make something magical. Whether you’re dealing with leftover rice or just craving a soft, banana-scented treat, this recipe delivers every time. Trust me, you’re going to love this one and once you try it, you’ll keep coming back for more.

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