Got overripe bananas? Don't settle for banana bread every time. This uncomplicated Vietnamese dessert starts with slices of ripe bananas mixed with sugar, salt, and a hint of vanilla extract. Blend in tapioca and rice flour batter, then steam to perfection for a satisfyingly chewy texture, all in under an hour from start to finish. Top it off with a delightful coconut milk sauce and a sprinkle of toasted sesame seeds.
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Ingredients List (Makes two 9-inch cakes ):
For the bananas:
- 6 large very ripe Bananas, peeled and cut into 1/2-inch slices
- ¼ cup white granulated sugar
- ¼ teaspoon kosher or fine sea salt, or 1/8 teaspoon Table salt
- 1 teaspoon vanilla extract, or 2 teaspoons vanilla sugar
For the batter:
- 1¾ cup tapioca flour
- 3 Tablespoons rice flour (not glutinous)
- 1¼ cup lukewarm water
- 2 drops yellow food colour
For the coconut sauce:
- 1 can Coconut Milk*, see notes for more info
- 4 Tablespoons granulated white sugar
- 1 Tablespoon cornstarch
- ¾ teaspoon kosher or fine sea salt, or 1/2 teaspoon Table salt
For the garnish:
- 1 Tablespoon toasted sesame seeds or roasted (crushed) peanuts, divided for each serving
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