As I stood in my kitchen, the sweet scent of ripe bananas began to fill the air, coaxing my taste buds into a gentle dance of anticipation. This Vietnamese Steamed Banana Cake (Banh Chuoi Hap) is where tradition meets a modern twist, and trust me, it’s a treat you won’t want to miss. Not only is this soft, chewy delight vegan and gluten-free, but it requires no baking—making it an effortless option for your next dessert or snack craving. Imagine serving up warm slices drizzled with rich coconut sauce, each bite enveloped in the comforting essence of Southeast Asia. Ready to take your taste buds on a delightful journey? Let’s dive into this easy and irresistible recipe!
Why is this dessert a must-try?
Deliciously Unique: This Vietnamese Steamed Banana Cake combines simple ingredients for an exotic twist that tantalizes the palate.
Effortless Preparation: With no baking required, you’ll have a delightful treat ready in no time—perfect for busy chefs and home cooks alike!
Nutritional Benefits: Naturally gluten-free, dairy-free, and vegan, this cake offers a healthier indulgence for everyone, proving that delicious doesn’t mean compromising on health.
Versatile Serving Options: Enjoy it warm as a snack, drizzle with coconut sauce, or serve it as a unique dessert at your next gathering—watch everyone ask for seconds!
If you’re hungry for more comforting recipes, don’t miss my High Protein Banana Bread or the delightful Banana Upside Down for a new twist on traditional baking!
Vietnamese Steamed Banana Cake Ingredients
For the Batter
• Pisang Awak Bananas – Key flavor and sweetness source; ensure they are ripe for the best results.
• Light Brown Sugar – Adds sweetness naturally without food coloring; substitute with coconut sugar if desired.
• Tapioca Starch (Flour) – Provides the characteristic chewy texture; choose a fine quality Asian brand.
• Rice Flour – Adds structure to the cake; avoid using glutinous rice flour to maintain texture.
• Salt – Enhances overall flavor; use sparingly to avoid overpowering the sweetness.
• Cinnamon Powder – Offers a warm, inviting aroma; optional but highly recommended for added depth.
• Water – Hydrates the batter; measure accurately for the best consistency.
For the Coconut Sauce
• Canned Coconut Milk – The base for your creamy sauce; can be replaced with homemade coconut milk for freshness.
• Cornstarch – Thickens the coconut sauce to your desired consistency; an essential ingredient for a smooth texture.
• Toasted Sesame Seeds – Provides a nutty flavor as a garnish when serving, elevating the dish’s appeal.
This Vietnamese Steamed Banana Cake not only satisfies your sweet tooth but also provides a comforting, guilt-free delight!
Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake
Step 1: Prepare the Bananas
Begin by slicing your ripe pisang awak bananas into thin rounds, about ¼ inch thick. In a mixing bowl, combine the banana slices with light brown sugar, tossing gently to ensure even coating. Allow the bananas to marinate for 10-20 minutes, letting the sugar extract their natural sweetness and enhance their flavor.
Step 2: Make the Batter
In a separate bowl, whisk together the tapioca starch, rice flour, salt, and cinnamon powder until they are well blended. Gradually add water to the dry mixture, stirring continuously until you achieve a smooth and lump-free batter. Once combined, carefully fold in the marinated banana slices, ensuring they are evenly distributed throughout the batter.
Step 3: Fill the Mold
Lightly grease a suitable loaf pan with a bit of oil to prevent sticking. Pour the prepared batter into the pan, smoothing it out to create an even layer. For a decorative touch, reserve some banana slices to place on top of the batter, pressing them in gently to allow for a beautiful presentation once steamed.
Step 4: Steam the Cake
Set up a steaming apparatus by bringing water to a gentle boil in a pot. Position the loaf pan inside a steamer basket, ensuring it is elevated above the water level. Cover the pot with a tightly wrapped lid to minimize condensation. Steam the Vietnamese Steamed Banana Cake for 25-30 minutes, or until the surface appears translucent and pulls away slightly from the edges. Check for doneness by inserting a toothpick; it should come out clean.
Step 5: Cool and Serve
Once the cake is fully steamed, carefully remove it from the steamer and let it cool slightly for about 10 minutes in the pan. Once cool enough to handle, invert the loaf pan onto a cutting board and gently release the cake. Slice the cake into wedges and serve warm, ideally drizzled with sweetened coconut sauce and sprinkled with toasted sesame seeds for added texture and flavor.
How to Store and Freeze Vietnamese Steamed Banana Cake
Fridge: Store any leftover Vietnamese Steamed Banana Cake in an airtight container in the refrigerator for up to 3 days to maintain its texture and freshness.
Freezer: For longer storage, wrap slices of the cake tightly in plastic wrap and place them in a freezer-safe bag or container. It can be frozen for up to 2 months, preserving its delightful flavor.
Reheating: When ready to enjoy, thaw in the fridge overnight, then gently reheat in the microwave for about 20-30 seconds or steam for a few minutes until warmed through.
Coconut Sauce Storage: Keep leftover coconut sauce in the fridge for up to 5 days in a sealed container. Reheat on the stove or in the microwave before serving to restore its smooth consistency.
Make Ahead Options
These Vietnamese Steamed Banana Cake bites are a lifesaver for busy cooks! You can prepare the batter and marinated bananas up to 24 hours in advance. Simply follow the steps to slice and marinate the pisang awak bananas in light brown sugar, then mix your dry ingredients with water to create the batter. Store both components separately in airtight containers in the refrigerator. When ready to enjoy, combine them and steam as directed, ensuring the cake turns out just as delicious and chewy. Remember, this prep-ahead method saves time, allowing you to serve a warm, comforting dessert with minimal effort during your hectic week!
Vietnamese Steamed Banana Cake Variations
Customize your Vietnamese Steamed Banana Cake experience with these delightful twists and substitutions that cater to every palate.
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Banana Swap: Use firm plantains or another banana variety for a different flavor. Just make sure to adjust slicing for best results.
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Dairy-Free Milk: Substitute coconut milk with almond or oat milk for a unique twist on the coconut sauce. The flavor variation adds an interesting contrast.
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Gluten-Free Flours: To enhance the texture, blend in some almond flour with tapioca starch. This provides an added depth while keeping it gluten-free.
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Spice Enhancement: Add a hint of ginger or nutmeg for an aromatic kick. These spices can elevate the flavor profile, making it even more inviting.
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Fruit Variations: Incorporate ripe mango or berries into the batter for a fruity surprise. This not only adds flavor but also a splash of color to your cake.
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Sweetener Substitution: Replace light brown sugar with maple syrup or agave nectar for a different kind of sweetness. The flavor remains rich and satisfying.
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Sauce Twists: Swap the coconut sauce with a luscious avocado cream for healthy fat and a creamy texture. Your dessert will take on a new creamy dimension!
If you’re seeking even more delicious banana recipes, check out my Cream Cheese Banana Bread or indulge in the crowd-pleasing Banana Bread Chocolate for something special!
What to Serve with Vietnamese Steamed Banana Cake
Imagine the warm and fruity aroma wafting through your kitchen, enticing everyone to come and enjoy a delightful spread alongside this comforting dessert.
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Coconut Sticky Rice: A fragrant, chewy side that mirrors the cake’s flavors, enhancing the tropical experience.
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Fresh Mango Slices: Their bright, juicy sweetness balances the rich texture of the cake, making for a refreshing contrast.
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Mint Tea: The soothing herbal notes of mint tea cleanse the palate and complement the warm spices in the dessert—perfect for a cozy gathering.
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Tropical Fruit Salad: A mix of vibrant fruits adds a refreshing crunch and bright acidity that perfectly enhances this soft treat.
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Toasted Coconut Chips: Crunchy and nutty, they add or even sprinkle some on top for a textural delight that mirrors the cake’s coconut sauce.
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Cinnamon Ice Cream: If you want to elevate the dessert further, a scoop of creamy ice cream will add an extra layer of delight, bringing warmth through its flavor.
Indulging in these delightful pairings will create a beautifully satisfying meal that echoes the warmth and joy of home-cooked comfort food!
Expert Tips for Vietnamese Steamed Banana Cake
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Ingredient Accuracy: Always weigh your ingredients for the best results. Small variations can impact the texture of your Vietnamese Steamed Banana Cake significantly.
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Banana Choice: Use ripe pisang awak bananas for optimal sweetness and flavor. Regular varieties like Cavendish alter the cake’s texture if sliced too thin.
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Avoid Over-steaming: Keep an eye on your steamer; over-steaming can result in a dense, undesirable texture. Stick to the 25-30 minute mark for perfect results.
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Coconut Milk Quality: For a rich coconut sauce, choose high-quality canned coconut milk. A subpar product can lead to a lackluster flavor in your sauce.
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Water Measurement: When making the batter, ensure accurate water measurements as different flours absorb moisture differently; achieve a smooth consistency for the best texture.
Vietnamese Steamed Banana Cake Recipe FAQs
What type of bananas should I use for this recipe?
Absolutely! For the best results, I recommend using ripe pisang awak bananas, which have a wonderful sweetness and flavor. Avoid using overripe bananas, as they can become too mushy for the cake’s texture. Regular Cavendish bananas can also be used, but they may alter the cake’s consistency if sliced too thin.
How should I store leftover Vietnamese Steamed Banana Cake?
You can store any leftover Vietnamese Steamed Banana Cake in an airtight container in the refrigerator for up to 3 days. This will help maintain its delightful texture and flavor. If you prefer to keep it longer, follow my freezing instructions for best results.
Can I freeze the Vietnamese Steamed Banana Cake?
Absolutely! To freeze, wrap the cake slices tightly in plastic wrap and place them in a freezer-safe bag or container. This way, they can be stored for up to 2 months without losing their delightful flavor. When you’re ready to enjoy them, simply thaw in the fridge overnight, then reheat gently in the microwave for about 20-30 seconds or steam for a few minutes until warmed through.
What should I do if my coconut sauce is too thin?
No worries! If your coconut sauce turns out too thin, you can easily thicken it. First, whisk a tablespoon of cornstarch with a bit of cold water to form a slurry. Then, bring your coconut sauce to a gentle simmer on the stove, gradually adding the slurry while whisking continuously. Cook for an additional 2-3 minutes until the sauce reaches your desired thickness.
Is this dessert suitable for people with dietary restrictions?
Very! This Vietnamese Steamed Banana Cake is not only vegan and gluten-free, but it’s also dairy-free, making it perfect for those with various dietary restrictions. Just ensure that all your ingredients, such as the coconut milk, are labeled appropriately to avoid allergens.
How long can I keep the coconut sauce?
You can store any leftover coconut sauce in the refrigerator for up to 5 days in a sealed container. Before using, reheat it on the stove or microwave to restore its smooth and creamy consistency. Enjoy it over the cake or as a delicious dip for fruit!
Vegan Vietnamese Steamed Banana Cake for Pure Comfort
Ingredients
Equipment
Method
- Slice ripe pisang awak bananas into thin rounds, about ¼ inch thick. Combine banana slices with brown sugar and let marinate for 10-20 minutes.
- In a separate bowl, whisk together tapioca starch, rice flour, salt, and cinnamon. Gradually add water, stirring until smooth. Fold in marinated banana slices.
- Grease a loaf pan and pour batter in, smoothing out. Reserve some banana slices for topping and press them gently into the batter.
- Set up the steamer by boiling water. Position the loaf pan above the water level and cover tightly. Steam for 25-30 minutes or until surface is translucent.
- Remove the cake from the steamer and cool for 10 minutes. Invert onto a board, slice, and serve warm with coconut sauce and sesame seeds.
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