Steamed Banana Cake (Bánh Chuối Hấp)

Steamed Banana Cake (Bánh Chuối Hấp)

Steamed banana cake is a beloved Vietnamese street snack and one of my favorite childhood treats.  I still remember buying these little cakes after school and sharing them with my friends.  Their soft, chewy texture and sweet banana flavor always made them feel extra special.

There are many ways to make this traditional cake, but today I'd like to share a recipe that has recently gained popularity on social media.  I especially love it because it's simple, makes a small batch, and is a perfect way to use up overripe bananas – ideal if you're cooking for one or two people.

Ingredients:

• 2 very ripe bananas
• 1/4 cup granulated sugar
• 1/2 cup tapioca starch
• 1/2 cup coconut milk
• 1/8 teaspoon salt
• 1 drop yellow food coloring (optional, for a more vibrant color)
• 1 teaspoon vanilla extract

Directions:

1. Peel the bananas and place them in a large mixing bowl.  Mash them with a fork until mostly smooth, leaving a few small chunks for texture.

2. Add the sugar, salt, vanilla extract, and yellow food coloring (if using).  Stir well and let the mixture rest for 15 minutes.  This allows the sugar to dissolve and the bananas to become even more fragrant.

3. In a separate bowl, whisk together the coconut milk and tapioca starch until smooth and free of lumps.

4. Pour the coconut milk mixture into the mashed bananas and stir until everything is well combined.

5. Bring water to a boil in a steamer.  Line the steaming tray with banana leaves and lightly brush them with oil to prevent sticking.

6. Spoon portions of the batter onto the banana leaves, leaving a little space between each cake.

7. Steam for about 10 minutes, or until the cakes become translucent and are cooked through.

8. Repeat with the remaining batter.  If you have extra banana leaves, replacing them between batches will add a fresh, natural aroma.

Optional Coconut Sauce:

For an extra rich and creamy finish, drizzle the cakes with warm coconut sauce before serving.

Ingredients:

• 1 cup coconut milk
• 1 tablespoon sugar
• 1 tablespoon cornstarch

Directions:

Whisk all the ingredients together in a small saucepan. Cook over medium heat, stirring constantly, until the sauce comes to a gentle boil and thickens.  Spoon the warm sauce over the steamed banana cakes just before serving.

Serving Suggestion:

These steamed banana cakes are delicious when served warm or at room temperature.  If you enjoy a little extra texture, sprinkle them with toasted sesame seeds or crushed roasted peanuts before serving.