4 Easy Steps To Making Vietnamese Steamed Banana Cake!

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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Ingredients List (Makes two 9-inch cakes ):
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
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Get your printable recipe here:
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