Bánh Chuối Hấp
Chè & Tráng miệng • Việt Nam
Về Bánh Chuối Hấp
Steamed banana cake with tapioca and coconut milk — Southern grandmother's recipe
How to Make Bánh Chuối Hấp (Traditional & Healthy Version)
Bánh Chuối Hấp, or Vietnamese Steamed Banana Cake, is a beloved traditional dessert from Vietnam. This delightful sweet treat features ripe bananas suspended in a chewy, fragrant base made from tapioca and rice flours, then gently steamed to perfection. Bánh Chuối Hấp is often enjoyed as a light dessert or afternoon snack across Vietnam, particularly in southern regions where bananas are plentiful and celebrated in everyday cooking. The taste is a harmonious blend of natural banana sweetness and a subtle coconut aroma, enhanced by a silky coconut sauce. It’s a comforting dish that reflects Vietnam’s ingenuity in creating delicious recipes from simple, local ingredients. Bánh Chuối Hấp is also a vegetarian-friendly dessert that is lower in fat than many Western cakes, making it a smart choice for those who crave sweets but are mindful of their health. With its beautiful golden hue and alluring scent, this steamed banana cake is both a nostalgic comfort and a visual delight—perfect for sharing with family or experiencing Vietnamese culture from your own kitchen.
Ingredients(for 1 generous slice (approx. 120g))
- 3 medium Ripe bananas (chuối sứ or regular ripe bananas)
- 1/2 cup Tapioca flour (bột năng)
- 1/4 cup Rice flour (bột gạo)
- 1/2 cup Coconut milk (nước cốt dừa, light version preferred)
- 1/4 cup Water
- 2 tablespoons Sugar (reduce for lower calories)
- 1/8 teaspoon Salt
- 1/2 teaspoon Vanilla extract - optional
- 1 teaspoon Sesame seeds (toasted, for garnish) - optional
- 1 teaspoon Cornstarch (for coconut sauce) - optional
Instructions
- 1
Peel and slice the ripe bananas into thin rounds or lengthwise strips. Set aside in a bowl.
3 minutes
Use very ripe bananas for maximum sweetness and aroma.
- 2
In a mixing bowl, combine tapioca flour, rice flour, sugar, salt, and water. Stir until smooth and lump-free.
4 minutes
Sift the flours for the smoothest texture.
- 3
Add coconut milk and vanilla extract (if using) to the flour mixture. Mix well until fully incorporated.
2 minutes
Light coconut milk can be used to reduce fat content.
- 4
Gently fold banana slices into the batter, ensuring even distribution.
2 minutes
Be gentle to avoid breaking the bananas.
Why This Dish is Healthy
This healthy version of Bánh Chuối Hấp is steamed instead of fried or baked, using whole, plant-based ingredients. The absence of butter and eggs makes it lower in saturated fat, and the addition of bananas boosts both flavor and nutrition. By moderating sugar and opting for light coconut milk, this dessert satisfies sweet cravings while being mindful of caloric intake, making it ideal for calorie-conscious eaters seeking authentic Vietnamese desserts.
Bánh Chuối Hấp is naturally low in fat and cholesterol when prepared with light coconut milk and minimal sugar. Bananas provide a rich source of potassium, vitamin C, and dietary fiber, supporting heart health and digestion. Tapioca and rice flours are gluten-free options that are gentle on the stomach, making this dessert suitable for sensitive eaters. By controlling the amount of added sugar and using fresh ingredients, this Vietnamese banana cake becomes a nourishing treat that fits into a balanced diet.
Pro Tips
- 💡Tip 1: Let the cake cool slightly before slicing to maintain its shape.
- 💡Tip 2: Use very ripe bananas for the most authentic flavor and natural sweetness.
- 💡Tip 3: Toast sesame seeds before garnishing to enhance their aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving before serving to restore the soft texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.5 g |
