Baking and desserts · Southeast Asian-inspired
Steamed Banana Bread
Soft, moist banana bread steamed on the stovetop with brown sugar, warm spice, and toasted walnuts.
Jump to recipe20 min prep · 45 min cook
Before you start
- Wrap the pot lid in a clean towel so condensation does not drip onto the cake; keep the towel away from flame.
- Very spotted bananas provide the best sweetness and moisture.
Complete recipe
Steamed Banana Bread
10 servings
Ingredients
- 3 very ripe bananas, mashed
- 2 large eggs
- 1/2 cup packed dark brown sugar
- 1/3 cup neutral oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup toasted walnuts, chopped
Step-by-step instructions
- Grease and line an 8-inch round heatproof pan. Set up a large covered pot with a rack and 1 inch simmering water.
- Whisk bananas, eggs, brown sugar, oil, and vanilla until combined.
- Whisk flour, baking powder, baking soda, cinnamon, and salt. Fold into the banana mixture, then fold in walnuts.
- Pour into the pan and cover tightly with foil. Steam over medium-low heat for 42 to 50 minutes, replenishing hot water if needed, until a tester comes out clean.
- Cool in the pan for 15 minutes before turning onto a rack. Cool fully for clean slices.
Tips for the best results
- Wrap the pot lid in a clean towel so condensation does not drip onto the cake; keep the towel away from flame.
- Very spotted bananas provide the best sweetness and moisture.
Make ahead, storage, and leftovers
Keep airtight at room temperature for 2 days or refrigerate for 5 days. Steam slices briefly to soften.
Frequently asked questions
Can I bake it instead?
Yes. Bake at 350°F in a loaf pan for 50 to 60 minutes.
Why is the center dense?
The steam may have been too low or the pan too deep. Maintain a gentle visible simmer throughout.