Start your morning on a delightful note with these Vietnamese Savory Banana Rice Cakes! Perfectly crispy on the outside and soft on the inside, these cakes combine the sweetness of ripe bananas with savory rice and aromatic spices, making them a unique breakfast treat.

Why I Love This Recipe

I discovered these savory banana rice cakes during my travels in Vietnam. The locals made them for breakfast, and I was instantly hooked by the blend of flavors and textures. It’s a comforting dish that reminds me of shared meals and warm conversations.

Why You’ll Love It Too

  • Quick to prepare, taking just 20 minutes.
  • Unique flavor combination that’s sure to impress.
  • Family-friendly and fun to eat.
  • Naturally gluten-free.
  • Perfect for meal prep and reheating.

Ingredient Notes

• 1 cup mashed ripe bananas (about 2 medium bananas) – look for bananas with brown spots for extra sweetness. • 2 tablespoons rice flour – can be substituted with all-purpose flour if desired. • 1 pound cooked jasmine rice – use leftover rice for convenience. • 1/2 cup chopped green onions – scallions work well for a milder flavor.

Step-by-Step Instructions

  1. Heat a non-stick skillet over medium heat and add a drizzle of oil. Scoop about 1/4 cup of the mixture into the skillet for each cake.
  2. Cook each side for about 3-4 minutes, or until golden brown and crispy. Serve warm, garnished with more green onions if desired.

Things I’ve Learned

Make sure your bananas are ripe for the best flavor. If the mixture seems too wet, adjust with more rice flour. These cakes can be stored in an airtight container in the fridge for up to three days, or frozen for longer storage. Reheat in the skillet for a few minutes to regain crispiness.

FAQs

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Q: Is this recipe gluten-free?

A: Check that all ingredients are certified gluten-free, especially any processed items or seasonings.

Four-Ingredient Vietnamese Savory Banana Rice Cakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup mashed ripe bananas
  • 2 tablespoons rice flour
  • 1 pound cooked jasmine rice
  • 1/2 cup chopped green onions

Instructions

  1. In a large bowl, mix together the mashed bananas, rice flour, and cooked jasmine rice until well combined.
  2. Add chopped green onions and season with a pinch of salt.
  3. Heat a non-stick skillet over medium heat and add a drizzle of oil.
  4. Scoop about 1/4 cup of the mixture into the skillet for each cake.
  5. Cook each side for about 3-4 minutes, or until golden brown and crispy.
  6. Serve warm, garnished with more green onions if desired.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!