Steamed banana bread

steamed banana bread

I stumbled upon a steamed banana bread recipe a few years back and I fell in love with it. Fluffy, mildly sweet and fruity, I liked that it reminded me of the steamed buns I liked in my childhood. Often there is a steamed alternative when it comes to Asian-style bread. In terms of my Vietnamese heritage, I always loved bánh bao, a steamed meat bun.

I have always been a fan of steamed bread. It’s a semi healthier option since it does not need as much fat and you will always have a really fluffy result. However since I have always had more of a sweet tooth, I always pulled the bread part of the bun away from the meat and snacked on it because it was so soft and had a subtle sweetness to it. That was the reminiscent texture and flavor I wanted when I sought out an alternative banana bread version.

Unfortunately I did not note the original recipe from that time a few years ago. However when I noticed a few ripe bananas on my countertop this week, I decided to give it another go. Fortunately, it was not hard to find another recipe that I could base this post off. You guys can see it here.



  • 2 bananas, mashed
  • 2 eggs
  • 1/2 cup sugar
  • 2 teaspoons melted butter, plus more for greasing the pans
  • 4 teaspoons water
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 to 1 cup shopped walnuts (you can use more or less based on your preferences)


Step 1: Assemble your ingredients while you start boiling 1/2 a pan of water. This recipe will use a bamboo steaming basket that rests over a large saucepan. (If you do not have a steamer, I would recommend filling the saucepan 1/3 of the way, then rest an inverted bowl in the center of the pan. Make sure the water does not touch the top of the raised surface. From there, you can steam the bread in a medium-sized pan that rests on top of the bowl.)


Step 2: Mix mashed bananas, eggs, sugar, butter and water in a bowl until well combined. Add the flour and baking powder, then mix again. Add in the nuts and stir gently until just combined evenly.


Step 3: If you want to be able to remove your bread out of the pans, grease and flour whatever you choose to cook your bread in. If you are going to steam the bread in cupcake liners or in individual mugs, you can skip this step.

Step 4: Fill the pans (I used mini copper ones) a little less than 3/4 of the way. Cover your steamer with its lid and cook 10-20 minutes or until a toothpick comes out clean. (10 for mini ones, 20 for one large bread.)


*Quick tip: Want a faster option? You can microwave this recipe. Simply pour the batter in a mug until it is half full and microwave for a minute or until a toothpick comes out clean.


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