Steaming hot and oh-so-satisfying, Vietnamese Steamed Banana Cake (Banh Chuoi Hap) is a revelation for anyone searching for a delightful dessert that’s both gluten-free and vegan. With simple ingredients like ripe bananas and creamy coconut milk, this recipe captures the essence of home-cooked comfort in a way that’s sure to win over friends and family. Not only does it offer a chewy texture that feels indulgent, but it also comes together effortlessly—perfect for those busy evenings when you yearn for something special yet straightforward. Plus, the warm hints of cinnamon and a luscious coconut sauce make it an irresistible treat that promises to elevate your dessert game. Are you ready to discover how easy it is to create this enchanting dish? Let’s dive in!
Why is This Cake So Delightful?
Simplicity: This recipe requires minimal prep time with ingredients you likely already have at home.
Chewy Texture: The unique use of tapioca and rice flour brings a pleasantly chewy consistency that satisfies every bite.
Vegan & Gluten-Free: Each ingredient is carefully chosen to ensure it’s inclusive for various dietary preferences—no compromise on taste!
Warm Cinnamon Notes: A hint of cinnamon adds warmth, enhancing the overall experience and bringing comfort to your palate.
Crowd-Pleasing Quality: Perfect for gatherings or family dinners—this cake is bound to be a favorite! Serve it warm with a drizzle of coconut sauce for an unforgettable treat. For more light desserts, consider exploring our Berry Banana Cottage or Heavenly No-Bake Cake.
Vietnamese Steamed Banana Cake Ingredients
For the Cake
• Pisang Awak Bananas – Use ripe bananas for the best flavor; avoid overripe ones for optimal texture.
• Light Brown Sugar – Adds a rich sweetness with caramel notes; can substitute with granulated sugar, but it may change the cake’s color.
• Tapioca Starch (Flour) – Essential for that signature chewy texture; do not replace with regular flour to maintain gluten-free quality.
• Rice Flour – Contributes to the cake’s structure; ensure you use fine rice flour for the best consistency.
• Salt – Balances the sweetness and enhances the overall flavor of the cake.
• Cinnamon Powder – Recommended for a warm, aromatic flavor; can be omitted if desired.
• Water – Adjust according to flour absorbency to ensure a smooth batter.
For the Coconut Sauce
• Canned Coconut Milk – Creates a rich, creamy base for the sauce; opt for high-quality brands for the best taste.
• Cornstarch – Used to thicken the coconut sauce; make sure to dissolve it in water to prevent lumps.
For Garnish
• Toasted Sesame Seeds – Adds a delightful nuttiness and visual appeal; sprinkle generously for extra flavor.
Indulge in the delightful flavors and textures of this Vietnamese Steamed Banana Cake—your taste buds will thank you!
Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake
Step 1: Prepare Bananas
Slice the ripe Pisang Awak bananas into thin pieces and place them in a mixing bowl. Sprinkle light brown sugar over the banana slices, gently tossing to ensure they are evenly coated. Allow the bananas to marinate for 10-20 minutes; this will enhance their sweetness and create a syrupy mixture that will beautifully infuse the cake.
Step 2: Mix Dry Ingredients
In a separate large mixing bowl, combine the tapioca starch, rice flour, salt, and cinnamon powder. Whisk the dry ingredients together until well-blended, making sure there are no lumps present. This step is crucial as it ensures the gluten-free batter will achieve that delightful chewy texture characteristic of Vietnamese Steamed Banana Cake.
Step 3: Create Batter
Gradually add a measured amount of water to the dry mixture, stirring continuously with a spatula or whisk until the batter becomes smooth and free of lumps. The mixture should be thick yet pourable. This is the base of your cake, so take extra care to mix thoroughly for consistency.
Step 4: Combine
Gently fold the marinated banana slices into the batter, ensuring that they are well-distributed and some are saved for decoration on top. This step adds flavor and texture to your Vietnamese Steamed Banana Cake. The batter will have a slightly chunky appearance due to the banana bits, which is perfectly fine.
Step 5: Steaming Setup
Prepare your steamer by filling it with water and bringing it to a gentle boil over medium heat. Grease a loaf pan with oil to prevent sticking, then pour in the banana batter evenly. Layer the reserved banana slices on top for a beautiful finish. Carefully place the loaf pan in the steamer and steam for 25-30 minutes, checking for doneness with a toothpick—it should come out clean when the cake is set.
Step 6: Make Coconut Sauce
While your cake is steaming, prepare the coconut sauce by heating canned coconut milk in a small saucepan over low heat. Once warm, stir in salt and sugar, mixing until dissolved. In a separate bowl, create a cornstarch slurry by combining cornstarch with a small amount of water; then add this to the heated coconut milk, stirring continuously until the sauce thickens slightly.
Step 7: Serve
Once the Vietnamese Steamed Banana Cake is fully steamed and ready, carefully remove it from the steamer and let it cool for a few moments. Slice the cake into pieces while it’s still warm, then serve with a generous drizzle of coconut sauce on top. For an added crunch, sprinkle with toasted sesame seeds before presenting, inviting all to indulge in this warm, comforting dessert.
Expert Tips for Vietnamese Steamed Banana Cake
• Ingredient Precision: Use a kitchen scale to measure your ingredients accurately, especially for tapioca starch and rice flour, ensuring perfect texture.
• Banana Selection: Always select ripe Pisang Awak bananas for optimal sweetness; avoid overripe ones, as they may make the cake too moist.
• Batter Consistency: Make sure the batter is thick yet pourable; adjust water as needed, based on the absorbency of your flour—this affects the final cake texture.
• Steamer Preparation: Wrap a towel around the lid of your steamer to catch condensation, preventing it from dripping onto the cake, which can affect the Vietnamese Steamed Banana Cake’s surface.
• Checking Doneness: Use a toothpick or skewer; it should come out clean once the cake is set. Under or oversteaming can lead to undesired textures.
What to Serve with Vietnamese Steamed Banana Cake?
Pairing your delightful steamed treat with complementary sides can elevate your dessert experience to new heights!
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Coconut Rice: This subtly sweet side echoes the richness of the cake’s coconut sauce and brings a lovely texture contrast.
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Fresh Mango Slices: The bright, juicy flavor of ripe mangoes refreshes the palate and enhances the overall sweetness of the dessert.
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Sesame Candied Nuts: Crunchy, sweet, and nutty, these not only complement the toasted sesame garnish but also add a delightful crunch.
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Ginger Tea: A warm cup of ginger tea balances the sweetness of the cake while providing a soothing and aromatic finish to your meal.
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Coconut Sorbet: A refreshing scoop of coconut sorbet perfectly complements the warm dessert, offering a cool contrast while staying within a coconut theme.
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Tropical Fruit Salad: A mix of fresh tropical fruits will add color and brightness, enhancing the vibrant flavors of the steamed banana cake, making for a vibrant presentation.
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Vietnamese Iced Coffee: End your meal with a robust Vietnamese iced coffee to contrast the sweetness and provide a caffeine kick that pairs beautifully with dessert.
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Chia Seed Pudding: Light and creamy, this pudding offers a satisfying, healthy element to balance the richness of the cake while still enticing with flavor.
Each pairing harmonizes beautifully with the Vietnamese Steamed Banana Cake, creating a well-rounded and delightful dining experience.
How to Store and Freeze Vietnamese Steamed Banana Cake
Fridge: Store the Vietnamese Steamed Banana Cake in an airtight container for up to 3 days. Reheat slices in the microwave for 15-20 seconds to enjoy them warm.
Freezer: For longer storage, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Coconut Sauce: Refrigerate any leftover coconut sauce in a sealed container for up to 5 days. Reheat gently on the stove or in the microwave, stirring to restore its creamy texture.
Reheating: Always warm the cake before serving for the best experience, pairing it with fresh coconut sauce and toasted sesame seeds for that delightful touch!
Variations & Substitutions for Vietnamese Steamed Banana Cake
Feel free to put your own spin on this delightful treat with these creative variations that cater to different tastes and dietary preferences!
- Different Banana Variety: If Pisang Awak bananas are unavailable, use any firm bananas, but expect slight texture variations.
- Nutty Twist: Substitute half of the rice flour with almond flour for a richer, nuttier flavor that pairs beautifully with banana.
- Coconut Fun: Mix in shredded coconut into the batter for added texture and flavor. A tropical paradise in every bite!
- Spice it Up: Incorporate a pinch of nutmeg or cardamom for a unique aromatic profile that transforms the cake into a spiced delight.
- Chocolate Love: Stir in cacao nibs for an indulgent touch that enhances sweetness without overpowering the banana flavor.
- Honey Drizzle: For a touch of extra sweetness, drizzle a little honey on top before serving—divine with the coconut sauce!
- Extra Creamy Sauce: Lightly increase the amount of coconut milk in the sauce for a thicker, creamier topping that coats every slice.
- Savory Coconut Sauce: Add a hint of lime or ginger to the coconut sauce for a zesty contrast that brightens up the overall flavor profile.
Explore these variations and watch your friends and family marvel at the delightful twists on this classic dish! If you’re looking for more dessert ideas, you might enjoy trying our Crunchy Banana Seed Cookies or even the delightful Banana Bread Brownies.
Make Ahead Options
These Vietnamese Steamed Banana Cakes are perfect for meal prep enthusiasts! You can prepare the batter and marinated bananas up to 24 hours in advance. Simply mix the dry ingredients, then combine them with the soaked bananas and water to create the batter. Store the mixture in an airtight container in the refrigerator. When you’re ready to enjoy this delightful treat, pour the batter into a greased loaf pan and steam for 25-30 minutes until set. To maintain quality, keep the cake covered during refrigeration to prevent moisture loss and simply reheat your coconut sauce before serving for that just-made magic!
Vietnamese Steamed Banana Cake Recipe FAQs
What type of bananas should I use for this cake?
For the most delicious results, use ripe Pisang Awak bananas. They provide natural sweetness and flavor, which are essential to this recipe. Avoid overripe bananas as they tend to release too much moisture during steaming, which could affect the cake’s texture.
How should I store leftover Vietnamese Steamed Banana Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat slices in the microwave for about 15-20 seconds. This will refresh the cake’s chewy texture and flavors.
Can I freeze the Vietnamese Steamed Banana Cake?
Absolutely! To freeze, wrap slices tightly in plastic wrap and place them inside a freezer-safe bag. They will keep well in the freezer for up to 2 months. When you’re ready to eat, thaw the slices in the fridge overnight and reheat gently before serving.
What should I do if my coconut sauce is too thin?
If your coconut sauce is thinner than desired, you can thicken it by creating a cornstarch slurry. Mix a tablespoon of cornstarch with a little water until smooth, then gradually add it to the simmering coconut milk. Stir continuously until the sauce reaches your preferred thickness. Just remember to keep the sauce warm while serving!
Are there any dietary considerations I should be aware of for this recipe?
This Vietnamese Steamed Banana Cake is both gluten-free and vegan, making it suitable for various dietary needs. However, if you have allergies to specific ingredients, always check labels for cross-contamination, especially for products like tapioca starch and coconut milk. Enjoy this delightful dessert worry-free!
How can I enhance the flavor of the cake?
For added flavor, consider sprinkling some cinnamon powder into the batter or even infusing it with other spices, like nutmeg. You could also mix in some shredded coconut for additional texture. Making small adjustments like these can elevate the experience even more!
Delicious Vietnamese Steamed Banana Cake - Chewy & Coconut Bliss
Ingredients
Equipment
Method
- Slice the ripe Pisang Awak bananas into thin pieces and place them in a mixing bowl. Sprinkle light brown sugar over the banana slices, gently tossing to ensure they are evenly coated. Allow to marinate for 10-20 minutes.
- In a separate large mixing bowl, combine the tapioca starch, rice flour, salt, and cinnamon powder. Whisk until well-blended, ensuring there are no lumps.
- Gradually add measured water to the dry mixture, stirring continuously until the batter becomes smooth and free of lumps.
- Gently fold the marinated banana slices into the batter, ensuring they are well-distributed.
- Prepare your steamer by filling it with water and bringing it to a gentle boil. Grease a loaf pan, pour in the banana batter, layer reserved banana slices on top, and steam for 25-30 minutes.
- While steaming, prepare the coconut sauce by heating canned coconut milk, stirring in salt and sugar, and then adding a cornstarch slurry until the sauce thickens slightly.
- Once steamed, let the cake cool for a few moments. Slice while still warm and serve with coconut sauce and toasted sesame seeds.