Vietnamese steamed banana cake, known as Bánh Chuối Hấp, is a chewy, slightly sweet dessert made with ripe bananas, tapioca flour, and coconut milk. This traditional Vietnamese treat has a beautiful translucent texture, a natural banana fragrance, and is often topped with rich coconut sauce and toasted sesame seeds.

Why You’ll Love This Recipe

Naturally Sweet and Fragrant – Made with ripe bananas for a naturally sweet and aromatic flavor.
Chewy and Unique Texture – Tapioca flour gives the cake a soft, slightly chewy consistency.
Easy to Make – Requires simple ingredients and a basic steaming method.
Dairy-Free and Gluten-Free – A great dessert option for those with dietary restrictions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

Ripe bananas (sliced)
Tapioca starch or rice flour
Sugar
Coconut milk
Water
Vanilla extract
A pinch of salt

For the Coconut Sauce:

Coconut milk
Sugar
Cornstarch (for thickening)
A pinch of salt
Toasted sesame seeds (for garnish)

Directions

Prepare the Batter – In a bowl, mix sliced bananas with sugar and let them sit for 10 minutes. Add tapioca starch, water, coconut milk, vanilla, and salt, stirring until combined.
Steam the Cake – Pour the batter into a greased heatproof dish. Steam over medium heat for 30-40 minutes until set and slightly translucent.
Make the Coconut Sauce – In a saucepan, heat coconut milk with sugar and salt. Mix cornstarch with water and stir into the sauce until thickened.
Cool and Serve – Let the cake cool slightly, then slice into squares. Drizzle with coconut sauce and sprinkle with toasted sesame seeds before serving.

Servings and Timing

Servings: 6-8 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Pandan Banana Cake – Add pandan extract for an extra layer of fragrance.
Jackfruit Version – Mix in chopped jackfruit for a tropical twist.
Nutty Topping – Sprinkle crushed peanuts instead of sesame seeds for extra crunch.
Sweeter Cake – Use more sugar or drizzle with condensed milk for added sweetness.

Storage/Reheating

Storage – Keep in an airtight container in the refrigerator for up to 3 days.
Reheating – Steam or microwave for a few seconds to restore the chewy texture.
Freezing – Not recommended, as the texture may change after thawing.

FAQs

What kind of bananas should I use?

Use ripe or overripe bananas for the best sweetness and flavor.

Can I use rice flour instead of tapioca starch?

Yes, but the cake will have a softer, less chewy texture.

How do I know when the cake is fully steamed?

The cake should be firm and slightly translucent when done.

Can I use canned coconut milk?

Yes, full-fat canned coconut milk works best for a rich flavor.

What can I use instead of sesame seeds for garnish?

Crushed peanuts or shredded coconut are great alternatives.

Can I make this cake ahead of time?

Yes, you can make it a day ahead and store it in the fridge.

How do I prevent the cake from sticking to the dish?

Grease the dish with oil or line it with banana leaves before pouring in the batter.

Can I steam this cake in small portions?

Yes, you can steam the batter in small ramekins for individual servings.

Is this cake served warm or cold?

It can be enjoyed warm, at room temperature, or chilled.

Can I skip the coconut sauce?

Yes, but the sauce enhances the overall flavor and texture of the cake.

Conclusion

Vietnamese steamed banana cake is a simple yet delightful dessert with a naturally sweet banana flavor and a chewy, translucent texture. Whether served warm with coconut sauce or enjoyed chilled, this traditional treat is a must-try for anyone who loves Asian sweets. Try making it at home and experience the comforting taste of Bánh Chuối Hấp!