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.
Tested method, practical cues
Why this steamed banana bread works
Soft, moist banana bread steamed on the stovetop with brown sugar, warm spice, and toasted walnuts. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
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.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- 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.