Forget Banana Bread…Try These! 🍌

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Mash the bananas in a medium bowl with a fork, leaving them a little chunky.
2. In a small bowl, whisk together the rice flour, tapioca starch, sugar and salt. Add the coconut milk and whisk until smooth, then stir in most of the shredded coconut, keeping about 1½ tablespoons aside for garnish.
3. Pour the batter into the mashed bananas and mix until fully combined.
4. Taste the batter. If you want it brighter, add the lime juice; add more sugar if you want it sweeter.
5. Bring the steamer water to a full boil. Meanwhile, sprinkle the reserved coconut with about a teaspoon of hot water from the steamer so it softens and sticks together.
6. Fill the containers, leaving about ¼ inch of headroom. Top with the moistened coconut.
7. Steam over boiling water until the internal temperature reaches 200°F (93°C). Cupcake-sized cakes take 18 to 20 minutes; adjust for container size and batter thickness. If unsure, steam longer, and keep enough water in the pot.
8. Let the cakes cool until warm or room temperature before eating. Store in the fridge up to 1 week, or freeze. Reheat in the microwave until steaming hot.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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LimeCoconut milkCoconutBanana