Here’s a simple and delicious Banana and Tapioca Cake recipe, inspired by Southeast Asian and Brazilian flavors. It’s naturally gluten-free, chewy, and slightly sweet—perfect as a dessert or snack.
🍌 Banana and Tapioca Cake Recipe (Baked Version)
Ingredients:
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3 ripe bananas (mashed)
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1 cup small tapioca pearls (or 1 ½ cups tapioca starch/flour as an alternative)
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1 cup coconut milk
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½ cup sugar (adjust to taste)
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2 tablespoons melted butter or coconut oil
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2 eggs (beaten)
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½ teaspoon salt
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1 teaspoon vanilla extract
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Optional: ¼ cup shredded coconut or chopped nuts for topping
Instructions:
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Preheat Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper. -
Prepare Tapioca (if using pearls):
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Soak the tapioca pearls in warm water for about 1 hour until they soften. Drain excess water before mixing.
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Skip this step if using tapioca starch instead.
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Mix Ingredients:
In a large bowl, mix mashed bananas, coconut milk, sugar, melted butter, eggs, salt, and vanilla. Stir well. -
Add Tapioca:
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Add the soaked tapioca pearls or tapioca starch to the banana mixture.
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Stir until well combined and smooth. The batter will be slightly thick.
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Pour into Pan:
Pour the mixture into the prepared pan and smooth the top. Sprinkle with shredded coconut or nuts if using. -
Bake:
Bake for 45–55 minutes, or until the top is golden and the center is set (a toothpick should come out mostly clean). -
Cool and Serve:
Let it cool for 20 minutes before slicing. Serve warm or at room temperature. Great with tea or coffee!
🍰 Tips:
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For a firmer texture, refrigerate the cake for a few hours.
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If using tapioca starch instead of pearls, the texture will be smoother and more custard-like.
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You can add a pinch of cinnamon or nutmeg for extra flavor.