Vietnamese Steamed Banana Cake In 4 Easy Steps -

Vietnamese Steamed Banana Cake In 4 Easy Steps

Course: Dessert, Snack

Cuisine: Vietnamese

Diet: Gluten Free, Vegetarian, Vegetarian

Keyword: banana cake, gluten-free dessert

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: cakes

Calories: 227kcal

Got overripe bananas? Don’t settle for banana bread every time. This uncomplicated Vietnamese dessert starts with slices of ripe bananas mixed with sugar, salt, and a hint of vanilla extract. Blend in tapioca and rice flour batter, then steam to perfection for a satisfyingly chewy texture, all in under an hour from start to finish. Top it off with a delightful coconut milk sauce and a sprinkle of toasted sesame seeds.

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Equipment

Ingredients

For the bananas

6 large very ripe Bananas peeled and cut into 1/2-inch slices
¼ cup white granulated sugar
¼ teaspoon kosher or fine sea salt or 1/8 teaspoon Table salt
1 teaspoon vanilla extract or 2 teaspoons vanilla sugar

For the batter

1¾ cup tapioca flour
3 Tablespoons rice flour (not glutinous)
1¼ cup lukewarm water
2 drops yellow food colour

For the coconut sauce

1 can Coconut Milk* see notes for more info
4 Tablespoons granulated white sugar
1 Tablespoon cornstarch
¾ teaspoon kosher or fine sea salt or 1/2 teaspoon Table salt

For the garnish

1 Tablespoon toasted sesame seeds or roasted (crushed) peanuts divided for each serving

Makes: 9inch round

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Instructions

Prep the Bananas: Peel and slice the bananas into ½-inch rounds. Place in a large bowl and sprinkle with the sugar, salt, and vanilla extract. Do not stir. Gently shake the bowl to distribute the seasonings, then let rest for 10 minutes.
Mix the Batter: In a separate bowl, whisk together the tapioca flour, rice flour, and lukewarm water until a smooth batter forms. Stir in 1-2 drops of yellow food coloring, if using.
Combine: Pour the liquid batter over the rested bananas. Using a rubber spatula, very gently fold the mixture together until combined, being careful not to mash the bananas.
Steam the Cake: Lightly grease a 9-inch round cake pan. Pour the batter in until the pan is halfway full. Place the pan in a steamer basket over boiling water. Steam for 30 minutes, or until the batter turns slightly translucent and gel-like. Remove and let cool completely. (Note: You will need to do this in two batches).
Make the Coconut Sauce: In a small saucepan, combine the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly for 3–4 minutes until it bubbles and thickens. Remove from heat and let cool.
Serve: Ensure the cake has cooled to room temperature (this is crucial for the chewy texture!). Wrap your knife in plastic wrap and slice the cake into wedges or squares. Top with the coconut sauce and a sprinkle of toasted sesame seeds. Enjoy!

Video

Notes

Room Temperature is Key! Do not try to eat this cake while it is hot. When hot, the tapioca is too soft and sticky. As it cools to room temperature, the starches set, creating that perfect, firm, chewy texture.

Can I use baby bananas instead of regular Cavendish bananas?

Yes! Traditionally, this dessert is actually made with sweet baby bananas. If you can find them, absolutely use them. Because they have slightly less moisture, you will need to reduce the water in the batter by ¼ cup.

Why is the coconut sauce so salty?

If you taste the sauce on its own, it will taste saltier than a standard dessert sauce. This is intentional! In Vietnamese desserts, a savory, salty coconut cream is specifically paired with sweet, starchy components to create a perfectly balanced bite.

How do I store leftovers?

Store leftover banana cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If refrigerated, the cake will become very hard. Simply microwave a slice for 15-20 seconds to bring back that soft, chewy texture!

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