Pandan Banana Cupcakes (inspired by Vietnamese Honeycomb Cake)
Pandan banana cupcakes are a fun twist on Vietnamese honeycomb cake (bánh bò nướng), made with fragrant pandan, ripe bananas, and coconut milk. These cupcakes are chewy, lightly sweet, and baked until slightly brown.
Ingredients
- 8-10 pandan leaves
- 14 oz coconut milk
- 1 tsp baking powder
- 1 cup tapioca starch
- ½ tsp salt
- 2 Tbsp brown sugar, adjust to taste
- ½ cup mashed bananas
- 2 eggs
- Whipped coconut cream
Instructions Start Cooking
- Make the pandan coconut milk by blending the coconut milk and pandan leaves until color comes out. Strain through a fine-mesh sieve into a large bowl and discard the pandan leaves.8-10 pandan leaves, 14 oz coconut milk
- Preheat the oven to 375°F.
- Add the eggs, tapioca starch, baking powder, salt, sugar, and bananas to the pandan coconut milk. Mix until smooth and fully combined.1 tsp baking powder, 1 cup tapioca starch, ½ tsp salt, 2 Tbsp brown sugar, ½ cup mashed bananas, 2 eggs
- Lightly grease a 12-cup muffin tray or line it with cupcake liners.
- Pour the batter evenly into the prepared liners. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Carefully flip the cupcakes upside down and bake for an additional 10–15 minutes, until the bottoms are lightly browned.
- Optional: Whip coconut cream with honey to taste until fluffy. Serve the cupcakes dipped into the whipped coconut cream.Whipped coconut cream
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