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Thai Coconut Banana Cakes

These delightful Thai Coconut Banana Cakes are soft, chewy, and perfectly balanced with the sweetness of ripe bananas and the richness of coconut, creating a treat that’s both nostalgic and irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g peeled ripe bananas Look for bananas that are just beginning to brown for maximum sweetness.
  • 30 g Thai rice flour This fine flour adds a unique texture; ensure it’s sourced from a trusted brand for authentic flavors.
  • 25 g tapioca starch Acts as a binding agent for that perfect chewy texture.
  • 30 g granulated sugar Feel free to adjust to your taste; coconut adds sweetness too!
  • 2.5 ml table salt Just a pinch to enhance all the flavors.
  • 120 ml coconut milk Use full-fat for an indulgent, creamy consistency.
  • 120 ml dried shredded coconut Unsweetened is preferred; it provides an enjoyable texture.
  • 3/4 teaspoon lime juice Optional: For a zesty kick that brightens the flavors!

Method
 

Preparation
  1. In a medium-sized mixing bowl, mash the 300 g of bananas with a fork until slightly chunky.
  2. In a small bowl, combine the 30 g rice flour, 25 g tapioca starch, 30 g sugar, and 2.5 ml salt, whisking until well combined.
  3. Add the 120 ml of coconut milk to the dry mixture and whisk until smooth. Gently fold in most of the 120 ml shredded coconut, reserving about 1 1/2 tablespoons for garnish.
  4. Pour the batter over the mashed bananas and mix until just combined.
  5. Preheat the steamer by bringing water to a rapid boil.
  6. Drizzle the reserved coconut with hot water to rehydrate.
  7. Fill your steaming cups or a lined muffin tray with the batter, ensuring to leave about a 1/4 inch of headroom. Garnish with the rehydrated coconut on top.
  8. Place the containers in the steamer and steam for about 18-20 minutes or until the cakes reach an internal temperature of 200°F (93°C).
  9. Allow the cakes to cool slightly before serving.

Notes

Don't over-mix the batter to avoid dense cakes! These cakes can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well—just wrap them tightly to maintain moisture.