Bánh Chuối
A fragrant Vietnamese banana cake with a tender crumb and subtle banana flavor, traditionally steamed until fluffy. This humble dessert is quick to make and deeply satisfying with just a cup of flour.
- Total time
- 35 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1.5 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 medium ripe bananas, peeled
- 2 whole large eggs
- 4 tablespoon unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- 1
Fill a large pot with about 2 inches of water and bring to a gentle boil over medium-high heat. Position a steamer rack or heat-safe plate inside the pot so it sits just above the water level.
- 2
While the water heats, sift together 1 cup all-purpose flour, 1.5 teaspoons baking powder, and 0.25 teaspoon fine sea salt into a medium mixing bowl. Set aside.
- 3
Mash 3 ripe medium bananas in a separate large bowl using a fork or whisk until mostly smooth — a few small lumps are fine and add texture. You should have about 1 cup of mashed banana.
- 4
Add 2 large eggs and 4 tablespoons melted unsalted butter to the mashed bananas. Whisk until fully combined and the mixture is light and slightly frothy, about 1 minute. Stir in 0.5 teaspoon vanilla extract.
- 5
Gently fold the flour mixture into the wet ingredients using a spatula, stirring just until no white streaks of flour remain — do not overmix, as this toughens the cake. A few small lumps are okay.
- 6
Pour the batter into a 6-inch round or 8-inch square heat-safe cake pan or bowl (the pan should be at least half-submerged in the steamer water). Smooth the top with an offset spatula. Cover the pan tightly with parchment paper, then wrap aluminum foil over the parchment to seal in steam.
- 7
Carefully place the covered pan on the steamer rack, making sure the water is at a gentle, steady boil — not a rolling boil, which can make the cake rubbery. Cover the pot with a lid and steam for 25-30 minutes, until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
- 8
Remove the pan from the steamer using tongs or kitchen towels (the pan will be hot). Let the cake rest in the pan for 5 minutes — this allows the structure to set. Run a thin knife around the edges to loosen the cake, then invert it onto a plate or serving board.
- 9
Slice the cake into wedges and serve warm or at room temperature. The banana cake is best eaten the day it's made but can be wrapped in plastic wrap and kept for up to 2 days.
Tools you’ll need
- large pot with lid
- steamer rack or heat-safe plate
- medium mixing bowl
- fine-mesh sieve or sifter
- large mixing bowl
- fork or whisk
- spatula
- 6-inch round or 8-inch square heat-safe cake pan
- parchment paper
- aluminum foil
- wooden skewer or toothpick
- kitchen tongs or kitchen towels
- thin-bladed knife
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