Steamed Banana
Soft, naturally sweet steamed bananas that turn tender and jammy in their own skins. A simple Kerala-style snack made with ripe Nendran bananas, ready in minutes and perfect with a cup of chai.
For 4 servings
- prep · ~2 min
Prep the bananas.
Wash the Nendran bananas well under running water. Trim both ends but leave the peel intact. Cut each banana crosswise into 2-3 pieces, keeping the skin on.
- boil · ~5 min
Set up the steamer.
Pour 2 cups of water into the steamer pot or idli cooker. Place the perforated steaming plate inside and bring the water to a rolling boil over medium-high heat.
- steam · ~13 min
Steam the banana pieces.
Arrange the banana pieces on the steaming plate in a single layer. Sprinkle a pinch of salt evenly over them. Cover tightly with the lid and steam for 12-15 minutes until the peels split slightly and the flesh turns soft and translucent.
TIPA fork should slide through the peel effortlessly when the banana is done. If it resists, steam for 2 more minutes. - rest · ~2 min
Rest briefly and peel.
Remove the steamer from heat. Let the banana pieces cool for 2 minutes until you can handle them. Peel off the skins — they will slip off easily.
- serve
Serve warm as a snack or breakfast.
Place the peeled steamed bananas on a plate. Enjoy warm on their own or with a sprinkle of coconut and jaggery if you like.
TIPSteamed banana tastes best when still warm. The natural sugars intensify as it cools slightly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose Nendran bananas with black spots on the peel for optimal natural sweetness and soft texture.
- 2Do not peel the bananas before steaming — the skin locks in moisture and creates a jammy interior.
- 3Cut bananas into even-sized pieces (2-3 per fruit) to ensure uniform doneness during steaming.
- 4Check doneness by piercing a piece with a fork — it should slide through the peel and flesh with no resistance.
- 5Let the bananas rest for 2 minutes after steaming; the peel slips off easily and the flesh firms up slightly.
- 6Serve steamed banana within 15 minutes of cooking — the texture and sweetness are best when warm.
Adapt it for your goals.
Spiced steam
Add a cinnamon stick or 2 cardamom pods to the steaming water for a gently spiced aroma that infuses the bananas.
coconut & jaggeryCoconut & jaggery
Serve the peeled bananas with a drizzle of melted jaggery (or honey) and a generous sprinkle of fresh grated coconut for a classic Kerala treat.
savoury twistSavoury twist
After peeling, lightly pan-fry the steamed bananas in a teaspoon of ghee with a pinch of roasted cumin powder and red chilli flakes for a spicy-savoury snack.
Why this is on our healthy list.
Natural Energy Source
Nendran bananas are rich in natural sugars and complex carbohydrates, providing a steady, sustained energy release without refined sweeteners.
Good Source of Dietary Fiber
Both the fruit and the skin contribute resistant starch and soluble fibre, which supports healthy digestion and gut function.
Rich in Potassium
Nendran bananas are a notable source of potassium, an essential mineral that helps maintain normal blood pressure and muscle function.
Frequently asked questions
Regular dessert bananas (Cavendish) will turn very soft and mushy when steamed and lack the firm, meaty texture and distinct sweetness of Nendran bananas. Use only ripe Nendran or another cooking banana variety for best results.
