Name: Vietnamese Steamed Banana Cake (Bánh Chuối Hấp)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vietnamese
Ingredients: 4 ripe bananas, mashed; 1 cup tapioca starch; 1/2 cup rice flour; 3/4 cup sugar; 1/2 teaspoon salt; 1 1/2 cups water; 1 teaspoon vanilla extract; 1/2 cup coconut milk (for batter); 1 cup coconut milk (for sauce); 1 tablespoon sugar (for sauce); 1 teaspoon tapioca starch (for sauce, dissolved in water); Sesame seeds (optional, garnish)

Why You’ll Love Vietnamese Steamed Banana Cake (Bánh Chuối Hấp) Recipe

This recipe delivers a comforting dessert that is light yet satisfying. The natural sweetness of ripe bananas pairs beautifully with the subtle chewiness from tapioca starch. Steaming keeps the cake moist and tender without being heavy, while the coconut sauce adds richness that balances the flavors. It’s simple to prepare, naturally gluten-free, and offers an authentic taste of Vietnamese home-style desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the batter
100 grams tapioca starch
50 grams rice flour
80 grams sugar
1/2 teaspoon salt
2 drops yellow gel food coloring (optional)
200 ml water (room temperature)
3 ripe large bananas

For the coconut milk sauce
200 ml water
1 fresh pandan leaf (optional)
2 tablespoons small tapioca or sago balls
165 ml coconut milk
Pinch of salt
25 grams sugar

Other
Vegetable oil for greasing the pan
Toasted crushed peanuts (optional)
Toasted white sesame seeds (optional)

Directions

Prepare the batter by whisking together tapioca starch, rice flour, sugar, salt, food coloring, and water in a medium bowl until smooth and fully dissolved. Mash two of the bananas and stir them into the batter until evenly combined.

Slice the remaining banana into thin rounds and set aside for decoration.

Lightly grease a 9-inch pan with vegetable oil and pour in the batter. Arrange the banana slices on top and gently press them into the surface. Place the pan in a steamer and steam over medium heat for about 35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. During steaming, wipe condensation from the lid to prevent water from dripping onto the cake.

While the cake is steaming, prepare the coconut sauce. Bring the water to a boil in a small saucepan, add the tapioca or sago balls, and simmer until translucent. Remove the pandan leaf if used, then stir in coconut milk, salt, and sugar. Simmer briefly until slightly thickened, then remove from heat.

Allow the cake to cool before removing it from the pan. Slice and serve with warm coconut sauce, finishing with peanuts and sesame seeds if desired.

Servings and timing

Serves approximately 4 people
Prep time: about 5 minutes
Cook time: about 40 minutes
Total time: about 45 minutes

Variations

If pandan leaves are unavailable, the coconut sauce can be made without them or lightly scented with vanilla extract.

For extra richness, top the cake with shredded coconut or a drizzle of sweetened condensed milk.

Different varieties of ripe bananas can be used to adjust sweetness and flavor intensity.

Storage/Reheating

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

To reheat, microwave individual slices for 15 to 20 seconds until warm. The coconut sauce can be reheated separately by adding a small splash of water and warming gently in the microwave or on the stovetop.

FAQs

What if I don’t have pandan leaves?

You can omit them or substitute a small amount of vanilla extract. The sauce will still taste rich and fragrant.

Can I make this cake without a steamer?

Yes, you can improvise using a large pot with a rack or inverted bowl and a tight-fitting lid to create steam.

What bananas are best for this cake?

Very ripe bananas with brown spots provide the best sweetness and flavor.

Why is tapioca starch used in the batter?

Tapioca starch gives the cake its signature chewy, elastic texture.

Is this cake very sweet?

No, it is mildly sweet and lighter than most baked banana desserts.

Can I make this recipe gluten-free?

The recipe is naturally gluten-free since it uses rice flour and tapioca starch.

How can I tell when the cake is fully cooked?

The surface will look glossy and set, and a toothpick inserted into the center should come out clean.

Can the cake be served without coconut sauce?

Yes, the cake can be enjoyed on its own, though the coconut sauce enhances the flavor and texture.

Can I freeze leftover cake?

Yes, wrap it tightly and freeze for up to one month. Thaw in the refrigerator before reheating.

What if my bananas are not ripe enough?

Less ripe bananas will result in a less sweet cake. For best results, wait until the bananas are fully ripe with dark spots.

Conclusion

Vietnamese Steamed Banana Cake is a comforting and nostalgic dessert that highlights the natural sweetness of bananas and the unique texture of steamed cakes. Paired with creamy coconut sauce, it offers a simple yet deeply satisfying treat that brings traditional Vietnamese flavors into your kitchen.