Thai Bananas in Sweet Coconut Sauce

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This classic Thai street dessert features ripe bananas gently simmered in a fragrant, lightly thickened coconut milk sauce scented with pandan leaves. Served warm or at room temperature, it is a comforting treat that lets the natural sweetness of banana shine against rich coconut and a hint of salt. A sprinkle of toasted sesame seeds and crushed peanuts on top adds nutty aroma and gentle crunch.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 13 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 22 gSugar
• 3 gProtein
• 180 mgSodium
• 420 mgPotassium
• 38 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the bananas

• 6 ripe small Thai bananas (kluay namwa) or 4 medium ripe Cavendish bananas, peeled and halved lengthwise
• 1 cup water
• 1/4 teaspoon salt
• 1 teaspoon granulated sugar

For the coconut sauce

• 2 cups full-fat coconut milk
• 1/3 cup granulated sugar (adjust to taste)
• 1/4 teaspoon fine salt
• 2 pandan leaves, rinsed and knotted
• 2 tablespoons tapioca starch
• 3 tablespoons cold water (for the starch slurry)
• 1/2 teaspoon vanilla extract (optional)

For the topping

• 1 tablespoon toasted white sesame seeds
• 1 tablespoon toasted unsalted peanuts, finely crushed
• 2 tablespoons toasted shredded coconut
• A small pinch of flaky sea salt

Directions

1. Bring 1 cup of water, 1/4 teaspoon salt, and 1 teaspoon sugar to a gentle boil in a small pot. Add the banana pieces and simmer for 2 to 3 minutes until just tender but still holding their shape; drain and set aside.
2. In a separate medium saucepan, combine the coconut milk, sugar, salt, and knotted pandan leaves. Heat over medium-low, stirring gently to dissolve the sugar, until the mixture just begins to steam; do not let it boil vigorously.
3. Reduce the heat to low and simmer for 4 to 5 minutes to let the pandan infuse the coconut milk, stirring occasionally with a wooden spoon so the milk does not stick to the bottom.
4. Stir the tapioca starch and 3 tablespoons cold water together in a small bowl to make a smooth slurry. Slowly pour the slurry into the coconut milk while whisking gently, and cook for 1 to 2 minutes until the sauce thickens enough to lightly coat the back of a spoon.
5. Gently slide the parboiled bananas into the thickened coconut sauce and simmer for 1 to 2 minutes more so the bananas absorb the flavors. Fish out and discard the pandan leaves.
6. Stir in the vanilla extract if using, then taste the sauce and adjust with a pinch more sugar or salt as needed; the sauce should taste gently sweet with a savory edge.
7. Ladle the bananas and a generous amount of sauce into small individual bowls.
8. Sprinkle each serving with toasted sesame seeds, crushed peanuts, toasted coconut, and a tiny pinch of flaky sea salt. Serve warm or at room temperature.

Cook’s Notes

• Use bananas that are yellow with just a few green tips so they hold their shape during simmering; fully ripe bananas will break down and turn mushy in the sauce.
• Keep the coconut milk at a gentle simmer. A hard boil can cause it to curdle or separate, which leaves the sauce looking grainy instead of smooth.
• If pandan leaves are not available, substitute 1/2 teaspoon of pandan extract stirred in at the end of cooking for a similar grassy, vanilla-like aroma.
• Tapioca starch gives a glossy, slightly chewy finish; cornstarch works in a pinch but produces a clearer, less silky sauce.
• The dessert can be made a few hours ahead and served at room temperature. If the sauce thickens too much as it cools, loosen it with a splash of warm coconut milk before serving.

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