Madagascar Peanut Banana Rice Cake

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Koba is a beloved Malagasy celebration cake, traditionally steamed in banana leaves until dense and tender. This version combines fragrant roasted peanuts, sweet ripe bananas, and rice flour for a naturally gluten-free treat with deep nutty flavor. The contrast of the crisp banana-leaf wrapper with the soft, slightly sticky interior is what makes Koba so iconic across Madagascar.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 20 gSugar
• 7 gProtein
• 80 mgSodium
• 310 mgPotassium
• 45 mgCalcium
• 1.6 mgIron
• 5 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the cake batter

• 1 cup rice flour
• 1 cup roasted unsalted peanuts, finely ground
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup full-fat coconut milk

For wrapping and steaming

• 2 to 3 large fresh banana leaves
• Kitchen twine or thin banana leaf strips
• 4 cups water, for the steamer
• 1 tsp neutral oil, for brushing the leaves

Directions

1. In a large mixing bowl, whisk together the rice flour, ground peanuts, sugar, and salt until evenly combined and free of lumps.
2. In a separate bowl, mash the ripe bananas with a fork or potato masher until smooth, then stir in the honey, vanilla extract, and coconut milk until well blended.
3. Pour the wet banana mixture into the dry ingredients and stir thoroughly with a wooden spoon to form a thick, sticky batter. Cover and let rest for 15 minutes so the rice flour can hydrate.
4. Prepare the banana leaves by holding each leaf briefly over a low gas flame or dipping in hot water for 20 seconds until pliable and glossy. Pat dry, then cut into roughly 10 x 14-inch rectangles and lightly brush with oil.
5. Spoon about 1/2 cup of batter into the center of each leaf rectangle, then fold the sides over the batter to form a tight rectangular packet. Tie each packet securely with kitchen twine or thin strips of banana leaf.
6. Set up a steamer over a pot of simmering water and arrange the leaf packets in the steamer basket, seam-side up, leaving space between each. Cover and steam over medium-low heat for 50 to 60 minutes, adding more water to the pot as needed.
7. Carefully remove the packets from the steamer and let them rest for 10 minutes before unwrapping; the cake should feel firm and springy when pressed through the leaf.
8. Unwrap and serve the koba warm or at room temperature, slicing each cake into thick wedges. Pair with strong black tea or coffee for an authentic Malagasy afternoon treat.

Cook’s Notes

• Traditional koba can be made with no added sugar at all; rely on very ripe, spotty bananas and a generous drizzle of honey for natural sweetness.
• If banana leaves are unavailable, wrap the batter in parchment paper and tie with twine, or steam in a lightly oiled loaf pan covered with foil.
• The interior should be dense, moist, and slightly sticky; do not steam longer than 70 minutes or the cake can dry out at the edges.
• Store leftover unwrapped cakes in an airtight container in the refrigerator for up to 3 days; re-steam for 5 minutes to refresh the texture before serving.
• Roasting the peanuts yourself in a dry skillet over medium heat for 4 to 5 minutes dramatically deepens the nutty flavor compared to pre-roasted nuts.

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