Bánh Chuối Hấp is a beloved traditional Vietnamese dessert, especially popular in the vibrant Mekong Delta of Southern Vietnam (Miền Tây). This steamed banana cake is soft, chewy, fragrant, and packed with tropical flavor.
Best of all, it’s a breeze to make—just 15 minutes to mix the ingredients, 30 minutes to steam, and you’ll have a comforting treat ready to enjoy!
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Bánh Chuối Hấp – A Simple Yet Delicious Taste of Miền Tây
Miền Tây, Vietnam’s lush Mekong Delta, is a paradise of tropical fruits and vegetables that inspire countless delicious dishes, from refreshing Gỏi Cuốn (Spring Rolls) to crispy, sizzling Bánh Xèo (Crepes).
No trip to Miền Tây is complete without sampling the traditional Bánh Quê, or countryside cakes. The local aunties here are experts at transforming simple ingredients like bananas, coconut, and pandan into mouthwatering desserts such as:
And then there’s Bánh Chuối Hấp—steamed banana cake—a humble yet irresistibly delicious treat. With its soft, chewy texture and fragrant banana flavor, topped with a drizzle of creamy coconut sauce, it’s a perfectly comforting bite and a taste of Miền Tây’s sweet, simple charm.
Bánh Chuối Hấp is surprisingly simple to make, and you don’t need any hard-to-find ingredients—everything can be picked up at your local supermarket or even a small Asian market. All it takes is a mixing bowl and a steaming pot, and in no time, you’ll have a warm, chewy banana cake ready to enjoy!
Ingredients
- Bananas: Sugar bananas (Thai bananas) are the best choice, but regular Cavendish bananas will work just fine. Use ripe sugar bananas and just-ripe Cavendish bananas for the best texture and flavor.
- Tapioca starch: It creates the distinct chewy texture for the cake.
- All-purpose flour: Helps keep the cake soft even after a day. For a gluten-free option, substitute with rice flour or more tapioca starch.
- Granulated sugar
- Cooking oil
- Turmeric powder (or yellow food coloring): Gives the cake its signature yellow hue.
Sweet Coconut Sauce (Nước Cốt Dừa):
- Coconut milk (Full-fat)
- Granulated sugar
- Tapioca starch or cornstarch: For thickening the sauce
- Salt
- Crushed roasted peanuts or toasted sesame seeds
- Pandan leaves (or pandan extract): Optional, for added fragrance
Helpful Tips
- Bananas: Sugar bananas (Thai bananas) are ideal, but regular Cavendish bananas work well too. Use ripe sugar bananas or just-ripe Cavendish bananas for the best texture and flavor.
- Flour: Adding a bit of all-purpose flour helps the cake stay soft for longer. For a gluten-free option, substitute with rice flour or extra tapioca starch.
- Mixing: Gently combine ingredients for a smooth, even texture.
More Tasty & Easy Vietnamese Desserts
Easy Vietnamese Steamed Banana Cake (Bánh Chuối Hấp)
Ingredients
Steamed Banana Cake (For best results, use a kitchen scale)
- 1.1 pound bananas (peeled) (500g)
- 2 tbsp granulated sugar (25g)
- ¾ cup tapioca starch (90g)
- 1 tbsp all-purpose flour (10g)
- ½ tsp salt
- ½ tsp turmeric powder
- ¼ cup boiling water (60ml)
- 1 tbsp cooking oil
Sweet Coconut Sauce
- 1 small can coconut milk (full fat) (160ml/5.4 fl oz)
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp tapioca starch/cornstarch (for the slurry)
- 1 tbsp water (for the slurry)
- Pandan leaves (optional)
- Crushed roasted peanuts (or toasted sesame seeds)
Instructions
Steamed Banana Cake
- Slice the bananas into thin rounds, about 0.1 inches (2-3 mm) thick.
- In a bowl, gently toss the banana slices with sugar, salt, and turmeric powder. Let this mixture sit for 15 minutes to bring out the flavors.
- Sprinkle in the tapioca starch and flour, then mix gently until fully incorporated, with no visible white spots.
- Gradually pour in the hot water, stirring gently until smooth and well-combined. Finally, add the cooking oil and mix until everything is fully blended.
- Lightly grease a baking pan (a silicone pan works well) with cooking oil. Pour in the banana mixture, spreading it evenly across the pan.
- Steam the cake on medium-high heat for 25-30 minutes. Check if it's done by inserting a toothpick—it should come out clean, with no batter sticking to it.
- Let the cake cool completely before cutting it into parallelogram-shaped pieces for serving.
Sweet Coconut Sauce
- In a pot, warm the coconut milk, sugar, salt, and pandan leaves, stirring until everything is blended.
- Slowly pour in the tapioca starch slurry, stirring constantly over medium-low heat until the sauce thickens and starts to simmer.
- Serve the cake with a generous drizzle of coconut sauce, then sprinkle with crushed peanuts or toasted sesame seeds for extra flavor!
