Steamed Banana Cake with Coconut Cream
Filipino-style moist steamed banana cake infused with ripe bananas and topped with rich coconut cream. This filipino-inspired desserts ready in about 70 minutes layers medium ripe saba bananas, mashed, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium ripe saba bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1 cup coconut milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- Step 2: In another bowl, whisk 2 large eggs with 3/4 cup granulated sugar until pale and fluffy. Add 3 mashed ripe saba bananas, 1 cup coconut milk, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract; mix until combined.
- Step 3: Gradually fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
- Step 4: Pour batter into a greased 8-inch round cake pan. Cover loosely with aluminum foil.
- Step 5: Prepare a steamer by bringing water to a boil. Place the cake pan inside, cover, and steam over medium heat for 45-50 minutes until a toothpick inserted comes out clean.
- Step 6: For the coconut cream topping, whip 1/2 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
- Step 7: Let the cake cool slightly before removing from the pan. Serve slices topped with a dollop of coconut cream.
Frequently asked questions
How long does Steamed Banana Cake with Coconut Cream take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Steamed Banana Cake with Coconut Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Steamed Banana Cake with Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Banana Cake with Coconut Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Banana Cake with Coconut Cream?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
