This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.
Very good! Had to substitute a few of the flours, but I worked out great! - 30 Oct 2012 (Review from Allrecipes US | Canada)
Tasty. I didn't have arrowroot starch, but used potato starch as I think they should be similar. My bananas were extremely ripe, so I did not add any sugar at all. It was sweet enough for me. As a preference I just sprinkled a bit of coconut on top instead of measuring it out. I made this in silicone muffin cups, but might try making this again with banana leaves. - 09 Apr 2018 (Review from Allrecipes US | Canada)
I prepared it for my family and they all gave it a thumbs up! This cake has a dense texture that is commonly found in southeast asian cakes, which I found to be quite nice. You can taste the banana and coconut with every bite you take! Thumbs up for the creator of this dish, will make again. - 23 Jun 2017 (Review from Allrecipes US | Canada)