Thai Steamed Banana Cake Recipe: Pillowy Coconut-Infused Layers

This traditional Thai dessert delivers layers of soft, fragrant banana cake with a delicate coconut aroma. The steaming process creates a moist, pillowy texture that’s impossible to achieve through baking alone.

With simple ingredients and a foolproof steaming method, this recipe brings authentic Southeast Asian flavors to your kitchen. The result is a naturally sweet, tender cake that pairs perfectly with tea or coffee.

Ingredients for Thai Steamed Banana Cake

Pantry staples plus a few tropical touches. Nothing hard to find here.

The bananas are critical—look for heavily speckled or blackened peels for maximum sweetness. Asian markets often carry the best rice flour (Mochiko or Bob’s Red Mill are reliable brands), but most grocery stores stock it in the gluten-free section. Coconut milk should be full-fat and canned (not the beverage version), and Thai Kitchen or Aroy-D are solid choices. Pandan leaves add authentic aroma but can be omitted if unavailable.

No rice flour? Tapioca starch at a 1:1 ratio works in a pinch. Out of coconut milk? Heavy cream plus a splash of coconut extract mimics the flavor. For a vegan version, flax eggs substitute well here. The sugar can be reduced slightly if your bananas are very sweet, but don’t skip it entirely—the cake needs structure.

Store rice flour in an airtight container for up to 6 months. The cake stays moist for 3 days at room temperature (if it lasts that long). Leftovers freeze beautifully for up to 1 month—just thaw and steam briefly to revive.

Step-by-Step Instructions for Thai Steamed Banana Cake

Follow this precise method to achieve a light, tender crumb with authentic coconut aroma.

Step 1: Prepare the Banana and Pandan Base

In a mixing bowl, mash the 4 whole ripe bananas until completely smooth with no lumps remaining. The bananas should be heavily speckled—this ensures maximum natural sweetness and a soft texture in the final cake.

Tie the 2 pieces pandan leaves into a knot to release their fragrance. In a small saucepan, gently warm the 1 cup coconut milk with the pandan leaves over low heat for 3-4 minutes until just steaming—do not boil. Remove from heat and let steep for 10 minutes, then discard the leaves. This infuses the milk with a subtle floral aroma.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the 1.5 cups rice flour, 0.5 cup all-purpose flour, 1 tsp baking powder, 0.25 tsp baking soda, and 0.25 tsp salt until thoroughly combined. The rice flour provides the characteristic chewy texture, while the all-purpose flour adds structure.

Sift the mixture to break up any clumps and ensure even distribution of the leavening agents. This step is crucial for a uniform rise during steaming. Set the dry ingredients aside while you prepare the wet mixture.

Step 3: Create the Wet Mixture

In a large mixing bowl, beat the 2 whole large eggs with the 0.75 cup granulated sugar using a hand mixer on medium speed for 2-3 minutes until pale and slightly thickened. This incorporates air, which helps create a light texture.

Gradually add the infused coconut milk, 1 tsp vanilla extract, and mashed bananas to the egg mixture, beating on low speed until just combined. Fold in the 0.5 cup shredded coconut using a spatula. The batter should be smooth and pourable, with the coconut evenly distributed throughout.

Step 4: Incorporate and Steam

Gently fold the dry ingredients into the wet mixture in two additions, mixing just until no flour streaks remain. Be careful not to overmix—the batter should be slightly thick but still fluid. Overworking the batter can result in a dense cake.

Pour the batter into a greased 8-inch round cake pan or heatproof dish that fits inside your steamer. Tap the pan lightly on the counter to remove any air bubbles. Cover the pan loosely with aluminum foil, poking a few small holes to allow steam to escape.

Step 5: Steam to Perfection

Bring 2-3 inches of water to a rolling boil in a large pot with a steamer rack. Place the pan on the rack, ensuring the water does not touch the bottom of the pan. Cover with a tight-fitting lid and steam over medium heat for 45-50 minutes.

Check for doneness by inserting a toothpick into the center—it should come out clean with no wet batter clinging. The cake should pull away slightly from the edges of the pan and have a springy texture when gently pressed. Remove from the steamer and let cool in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature for the best texture.

Make-Ahead Tips for This thai steamed banana cake

Batter Prep Ahead

You can mix the batter the night before and store it in an airtight container in the fridge for up to 12 hours. This actually enhances the flavors as the coconut and banana meld together. Just give it a gentle stir before steaming.

Steaming in Advance

For the best results, I steam the cake 1-2 hours before serving and let it cool completely in the pan. This prevents the delicate texture from becoming gummy. The flavors develop beautifully as it sits.

If making further ahead, steam as directed and let cool completely before covering tightly with plastic wrap. It keeps well at room temperature for 2-3 days. 💡

Re-Steaming Method

To serve warm after storing, place individual slices in a steamer basket over 1 inch of boiling water for 5-7 minutes. This revives the moisture better than microwaving. For whole cakes, re-steam the entire pan for 10-12 minutes.

Freezing Instructions

Slice the cooled cake and wrap each piece individually in plastic wrap, then place in a freezer-safe bag for up to 1 month. To serve, thaw overnight in the fridge and re-steam as above.

Pandan Prep Tip

If using pandan leaves, you can infuse the coconut milk up to 24 hours ahead and store it in the fridge. The aroma intensifies over time, giving your cake an even more authentic Thai flavor profile. ✨

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