Pre-heat oven to 325°F.

Spray 4 loaf pans or 2 loaf pans and 12 cupcake tin, use cupcake liners.

In medium bowl, sift flour, mochiko, baking soda, baking powder and salt.

In a large bowl, blend butter and sugars. Add eggs one at a time, add vanilla ex.

Fold in evap milk, add bananas and crushed pineapple, mix well. Fold in sour cream then add flour mixture in 4 increments. Mix well, but do not over beat.

Pour batter equally in prepped pans.

Cupcakes - 25 minutes, Loaf pan - 55 minutes, or until brown. Do a toothpick test. Cool or serve warm. Can also be frozen.