Bánh Chuối
Vietnamese Banana Cake
A comforting and sweet Vietnamese dessert cake made with ripe bananas and tapioca pearls, traditionally steamed or baked. It offers a delightful chewy texture and tropical flavor.
🧂 Ingredients
- 6 Ripe bananas(Very ripe, almost black skin is ideal for maximum sweetness and flavor.)
- 100 g Small tapioca pearls(Ensure they are small pearls, not large ones, for a better texture.)
- 400 ml Full-fat coconut milk(Use good quality coconut milk for richness.)
- 100 g Granulated sugar(Adjust to your sweetness preference, especially considering the ripeness of the bananas.)
- 1 tsp Vanilla extract
- 1/4 tsp Salt(Optional, but enhances the sweetness and balances flavors.)
👨🍳 Instructions
- 1
Prepare the tapioca pearls: Rinse the small tapioca pearls under cold water. Place them in a bowl and cover with about 1 cup (240ml) of water. Let them soak for at least 30 minutes, or until they become slightly translucent and pliable. Drain any excess water.
⏱️ 30 minutes (soaking) - 2
Prepare the bananas and assemble the cake: Peel the ripe bananas. Slice about 4 of the bananas into 1/4-inch (0.5 cm) thick rounds. Mash the remaining 2 bananas in a separate bowl until mostly smooth, with a few small chunks remaining for texture. Grease a 8x8 inch (20x20 cm) baking pan or a steaming mold. Arrange a layer of banana slices at the bottom of the pan. Sprinkle half of the soaked and drained tapioca pearls evenly over the banana slices. Add the mashed bananas over the tapioca layer, spreading them evenly.
⏱️ 10 minutes - 3
Make the coconut milk mixture: In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt (if using). Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 minutes - 4
Combine and pour: Pour about half of the warm coconut milk mixture over the mashed bananas in the pan. Sprinkle the remaining tapioca pearls over this layer. Pour the rest of the coconut milk mixture evenly over the top, ensuring all ingredients are submerged.
⏱️ 3 minutes - 5
Cook the Bánh Chuối: \n\n**Steaming Method (Recommended for traditional texture):** Prepare your steamer by filling it with water and bringing it to a rolling boil. Place the pan with the cake mixture into the steamer. Cover tightly and steam over medium-high heat for 40-50 minutes, or until the cake is firm to the touch and the tapioca pearls are fully translucent and cooked through. Check water levels periodically to prevent drying out.\n\n**Baking Method:** Preheat your oven to 180°C (350°F). Place the pan in the preheated oven and bake for 40-50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top may brown slightly.\n\nAllow the cake to cool completely in the pan before slicing and serving. This allows it to firm up properly.
⏱️ 40-50 minutes
💡 Pro Tips
- ✓Use very ripe bananas (skin is mostly black) for the best sweetness and flavor. They are easier to mash and add more moisture.
- ✓For a richer flavor, use full-fat coconut milk.
- ✓Ensure tapioca pearls are fully cooked and translucent for the best texture; they should be soft and chewy, not hard.
- ✓Allow the cake to cool completely before slicing. It firms up significantly as it cools.
- ✓This dessert can be enjoyed warm or at room temperature.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded coconut to the batter for extra texture and flavor.
- Incorporate small cubes of cooked cassava (yuca) along with the tapioca pearls.
- Some variations use pieces of day-old bread, soaked and squeezed, layered with the bananas and tapioca.