Po'e Banane

Background and Cultural Context

Po'e Banane is a beloved Polynesian pudding with roots in the islands of the South Pacific, especially Tahiti and its neighboring archipelagos. Traditionally enjoyed at family gatherings, community feasts, and festive occasions, this island staple transforms humble local produce into a silky, sliceable dessert or snack that celebrates texture and aroma. In its most iconic form, it features the rich sweetness of ripe fruit balanced by the soft body and gentle bounce given by natural island starches, and the creamy finish of tropical dairy alternatives. Today’s version centers on the gently sweet and perfumed profile of mashed bananas bound with tapioca starch (or cassava starch or arrowroot starch) and enriched with velvety coconut milk. A hint of granulated sugar and vanilla extract helps the fruit’s natural character shine. Optional seasoning with lime zest, ground cinnamon, or ground nutmeg adds aromatic layers that pair beautifully with the dessert’s tropical heart. In many homes, the pudding is baked or steamed, cooled, then cut into glossy squares or ribbons and served with a generous drizzle of coconut milk. Some cooks line their pans with a fragrant banana leaf, lending a whisper of botanical aroma. More than a treat, Po'e Banane is a story of resourcefulness and celebration—of bringing people together around a dish that is simple to prepare, comforting to eat, and infinitely adaptable.

What Is Po'e Banane?

At its core, Po'e Banane is a gently sweet, custard-like pudding made by combining mashed bananas with a neutral, root-derived thickener such as tapioca starch or cassava starch (with arrowroot starch as a fine alternative). The mixture is sweetened with a touch of granulated sugar, enriched with coconut milk, perfumed by vanilla extract, balanced with a pinch of sea salt, and optionally lifted with citrus brightness via lime zest or warmed by a whisper of ground cinnamon and ground nutmeg. It can be baked until it sets with a glossy surface or steamed for a softer, silkier texture. Once set, it’s cooled, cut, and often bathed in more chilled coconut milk for serving. The result is sliceable, luscious, and aromatic, equally at home as a dessert, an afternoon snack, or even a special breakfast treat.

Ingredients

The ingredient list below reflects a classic, versatile approach. Amounts are designed for a standard baking dish (about 9×9 inches / 23×23 cm). You can scale the recipe up or down with confidence, keeping ratios similar to maintain texture.

• 6 large ripe bananas (very ripe for maximum sweetness and fragrance)
• 1 cup tapioca starch (or 1 cup cassava starch, or 1 cup arrowroot starch)
• 1 to 1 1/4 cups coconut milk (start with 1 cup; add the extra 1/4 cup if you prefer a softer set)
• 1/3 to 1/2 cup granulated sugar (adjust to taste and fruit ripeness)
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest (optional, but recommended)
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon sea salt
• 1 to 2 tablespoons coconut oil (for greasing the pan; you can also line with a banana leaf if available)
• 1/2 to 1 cup chilled coconut milk for serving
• 2 tablespoons lightly toasted grated coconut for garnish (optional)

Equipment

• Mixing bowls and a sturdy spoon or spatula
• Potato masher or fork (for mashing the fruit)
• Measuring cups and spoons
• 9×9-inch (23×23 cm) baking dish or similarly sized casserole; for steaming, a heatproof pan or bowl that fits your steamer
• Oven or steamer setup (a pot with a rack and lid)
• Knife and offset spatula for smoothing and cutting

Step-by-Step Instructions

1) Prepare the Pan and Heat

Lightly grease your baking dish with coconut oil. If using a banana leaf, trim it to fit, briefly pass it over a low flame to make it pliable, then line the dish and brush with a little more coconut oil. Preheat your oven to 350°F (175°C). Allow the oven to preheat for about 10 minutes so it reaches a steady temperature before the pudding goes in. For steaming, set up your steamer with simmering water and keep it at a gentle bubble for 10 minutes before adding the pan to ensure consistent heat.

2) Mash the Fruit

Peel the bananas and place them in a large bowl. Mash thoroughly with a fork or masher until mostly smooth, with a few small lumps for texture if you prefer. Very ripe bananas help the dessert set softly while delivering full-bodied sweetness and perfume.

3) Blend the Base

To the mashed bananas, add the granulated sugar, vanilla extract, sea salt, and lime zest if using. Stir until the granulated sugar dissolves. Sprinkle in the tapioca starch (or your choice of cassava starch or arrowroot starch), folding gently to avoid overworking. Pour in 1 cup of coconut milk and stir until the mixture is smooth and cohesive. If you like a softer set, add up to 1/4 cup more coconut milk. If you enjoy subtle spice, fold in the ground cinnamon and ground nutmeg at this stage.

4) Bake or Steam

Scrape the mixture into your prepared dish, smoothing the surface with an offset spatula. For baking, place the dish in the center of the preheated oven and cook for about 45 to 60 minutes, or until the edges are set, the center is just firm, and the top looks glossy and lightly caramelized in spots. If you prefer to steam, set the heatproof pan in your steamer and cook for 35 to 50 minutes, checking for set by gently pressing the center; it should resist slightly but remain supple. If condensation drips onto the pudding while steaming, quickly lift the lid, wipe it with a towel, and replace it to avoid water pooling on top.

5) Cool, Cut, and Finish

Remove the pudding from heat and allow it to cool for at least 20 to 30 minutes so it firms enough to slice cleanly. Run a knife around the edges if needed, then cut into squares or long ribbons. For the iconic presentation, serve pieces warm or at room temperature with a generous drizzle of chilled coconut milk and a sprinkle of grated coconut, letting the cool cream contrast with the warm, softly bouncy pudding.

Why This Recipe Works

• Balanced texture: The combination of mashed bananas and a neutral, root-based thickener such as tapioca starch, cassava starch, or arrowroot starch builds a tender, sliceable set without heaviness.
• Flavor layering: A touch of granulated sugar, aromatic vanilla extract, optional lime zest, and subtle spice from ground cinnamon and ground nutmeg deepen the fruit’s natural character.
• Creamy finish: Coconut milk brings silkiness, moisture, and sheen, ensuring the pudding doesn’t feel dry or gummy.
• Island technique, modern convenience: Whether baked or steamed, the method is straightforward and reliable for home kitchens.

Chef’s Tips and Technique Notes

• Choosing fruit: The ripeness of bananas determines sweetness and aroma. Speckled, very ripe ones yield the most luxurious flavor.
• Fine-tuning texture: Start with 1 cup of coconut milk for a firm but tender set. For a more custardy feel, increase to 1 1/4 cups.
• Starch selection: Tapioca starch lends stretch and a glossy finish. Cassava starch and arrowroot starch produce slightly different firmness; start with equal amounts and adjust in future batches to your preference.
• Season thoughtfully: If using spices, keep ground cinnamon and ground nutmeg subtle so they enhance rather than compete with the fruit.
• Pan prep: Greasing with coconut oil or lining with banana leaf helps release and adds aroma. The leaf, if used, also lends a beautiful presentation.
• Serve with contrast: A pour of chilled coconut milk over warm slices emphasizes temperature contrast and luxurious mouthfeel.

Variations and Adaptations

Po'e has many island cousins that use different fruits or slightly different ratios. You can also adapt sweetness and spices to your taste. Consider these ideas:

• Spice-forward: Increase the ground cinnamon slightly and add a pinch more ground nutmeg for a cozier profile.
• Citrus kiss: Use extra lime zest for brightness, especially if your fruit is very sweet.
• Silkier set: Add the extra 1/4 cup of coconut milk and slightly reduce tapioca starch by a tablespoon for a barely sliceable, spoonable texture.
• Leaf-laced aroma: Lining the pan with a banana leaf imparts a delicate botanical fragrance and a stunning finish for special occasions.
• Caramel accent: Sprinkle a tablespoon more granulated sugar on top before baking for light, patchy caramelization.

Serving Suggestions

Cut Po'e Banane into neat squares or diamonds and serve warm, at room temperature, or slightly chilled. A drizzle of cold coconut milk and a flutter of grated coconut make a simple, elegant garnish. The dish pairs beautifully with coffee or tea. At celebratory meals, it can accompany savory roasts or grilled dishes as a sweet counterpoint. For a brunch-style plate, serve small slices alongside fresh fruit and a small pitcher of extra chilled coconut milk.

Make-Ahead, Storage, and Reheating

• Make-ahead: You can prepare the mixture in advance and refrigerate it for up to 6 hours before baking or steaming. Give it a gentle stir before cooking.
• Storage: Once cooked and cooled, cover and refrigerate for up to 3 days.
• Reheating: Warm slices in a low oven for about 10 to 12 minutes or briefly steam for 5 to 8 minutes. Serve with chilled coconut milk for contrast.

Troubleshooting

• Too soft to slice: Next time, slightly increase the tapioca starch or reduce the added coconut milk by a few tablespoons. Also bake for an additional 5 to 10 minutes until the center is set.
• Rubbery texture: Reduce total tapioca starch a bit, or switch to a mix with arrowroot starch for a more delicate bite. Serve with extra chilled coconut milk for balance.
• Dull flavor: Ensure your bananas are very ripe. Increase vanilla extract slightly or add more lime zest. A pinch more sea salt can enhance sweetness without adding more granulated sugar.
• Tops dries out: Cover loosely with foil near the end of baking or switch to the steaming method for a softer finish. Drizzle with coconut milk at serving.

Frequently Asked Questions

Can I use different starches?

Yes. This dessert is flexible: use tapioca starch, cassava starch, or arrowroot starch. Each creates a slightly different texture, from glossy and elastic to more tender and softly set. Start with equal amounts and adjust over time to match your preferred mouthfeel.

How sweet should it be?

Sweetness depends on fruit ripeness and personal taste. Begin with the recommended amount of granulated sugar and adjust in future batches. Remember that chilling can slightly mute perceived sweetness, while a warm serving emphasizes it. A small pinch of sea salt helps balance sweetness without needing more granulated sugar.

Can this be vegan, dairy-free, or gluten-free?

Yes, it’s naturally dairy-free when made with coconut milk, and it uses root starches—tapioca starch, cassava starch, or arrowroot starch—that are naturally gluten-free. Grease the pan with coconut oil, and garnish with grated coconut as desired.

Is baking or steaming better?

Both are excellent. Baking produces a lightly caramelized surface and a slightly firmer slice. Steaming yields a silkier, delicate set. Try baking for about 45 to 60 minutes, or steaming for 35 to 50 minutes, adjusting to your pan size and preferred texture.

How do I prevent sticking?

Grease well with coconut oil, and consider lining with a softened banana leaf. Letting the pudding cool for at least 20 to 30 minutes before slicing also helps release cleanly.

Complete Cooking Process (Recap)

1. Preheat the oven to 350°F (175°C) for about 10 minutes, or prepare a steamer with gently simmering water for 10 minutes.
2. Grease a baking dish with coconut oil, and optionally line with a softened banana leaf.
3. Mash 6 ripe bananas in a large bowl until mostly smooth.
4. Stir in 1/3 to 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon sea salt, and 1 teaspoon lime zest if using.
5. Fold in 1 cup tapioca starch (or cassava starch or arrowroot starch), then pour in 1 to 1 1/4 cups coconut milk, stirring to a smooth, cohesive batter. Optional: add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
6. Spread into the prepared dish and smooth the top.
7. Bake for 45 to 60 minutes until set and glossy, or steam for 35 to 50 minutes until softly firm.
8. Cool for at least 20 to 30 minutes, then slice.
9. Serve with chilled coconut milk and a sprinkle of grated coconut.

How to Enjoy Po'e Banane

Po'e Banane invites you to play with temperature, contrast, and texture. For a cozy, comforting serving, enjoy slices warm with cold coconut milk drizzled over the top. For a hot-weather treat, chill the pudding thoroughly for 2 to 3 hours, then cut into cubes and serve with extra chilled coconut milk. If you love textural contrast, toast a spoonful of grated coconut until golden and scatter it on top right before eating. On festive tables, set out a pitcher of coconut milk so guests can pour as much as they like over their slices.

Ingredient Deep Dive

Bananas

Choose very ripe bananas with plenty of brown speckles; their natural sugar and fragrance are key to a flavorful pudding. Overripe fruit minimizes the need for added granulated sugar, enhances the color, and ensures a soft, tender set. The density of fruit puree also influences structure: a coarser mash yields a rustic bite, while a finer mash creates a smoother, more uniform texture.

Starches: Tapioca starch, Cassava starch, and Arrowroot starch

All three starches thicken without adding strong flavors. Tapioca starch gives a glossy sheen and a pleasant, lightly elastic bite. Cassava starch often yields a slightly firmer set, while arrowroot starch is prized for clarity and tenderness. If adjusting ratios, do so gradually: reduce or add by a tablespoon at a time to maintain balance with moisture from coconut milk and juices from the mashed bananas.

Coconut milk

Good-quality coconut milk should taste clean and creamy with a subtle coconut aroma. It enriches the pudding, rounds the fruit’s tang, and prevents dryness. Use full-fat for best results and a luxurious mouthfeel, both in the batter and for the finishing drizzle.

Granulated sugar, Vanilla extract, and Aromatics

Granulated sugar provides dependable sweetness and assists gentle caramelization when baking. Vanilla extract harmonizes the dessert’s flavors, especially with coconut milk. Optional aromatics like lime zest, ground cinnamon, and ground nutmeg are traditional enhancements—add sparingly so they support, not overshadow, the fruit.

Sea salt

A small pinch of sea salt intensifies sweetness and perfume, balancing the dessert and sharpening its fruity finish.

Coconut oil and Banana leaf

A light film of coconut oil ensures easy release and contributes a whisper of aroma. A banana leaf liner adds fragrance, helps prevent sticking, and creates a beautiful, traditional look.

Scaling the Recipe

To serve a crowd, you can double the batch and bake in a 9×13-inch (23×33 cm) pan. Expect a slightly thicker pudding; increase baking time to about 60 to 75 minutes, checking for a set center. For a thinner layer or smaller gathering, halve the quantities and use a smaller pan, reducing cook time to roughly 25 to 35 minutes. Always rely on visual and tactile cues: edges set, center softly firm, surface glossy.

Texture and Doneness Cues

• Edges: Firm and pulling slightly from the sides of the pan.
• Center: Gently resilient when pressed, no liquid pockets.
• Surface: Glossy, with potential light caramel patches if baked with a touch of extra granulated sugar.
• Slice test: After cooling for 20 to 30 minutes, slices hold shape but feel cushiony and moist.

Food Safety and Quality

Use fully ripe, unblemished bananas and store leftovers promptly in the refrigerator. Because the dessert contains ample moisture from the fruit and coconut milk, chilling protects quality. Reheat gently to avoid toughening starches; a low oven for 10 to 12 minutes or a brief steam for 5 to 8 minutes works well.

Recipe Card

Ingredients (for one 9×9-inch pan)

• 6 large ripe bananas
• 1 cup tapioca starch (or cassava starch or arrowroot starch)
• 1 to 1 1/4 cups coconut milk
• 1/3 to 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest (optional)
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon sea salt
• 1 to 2 tablespoons coconut oil (for the pan; optional banana leaf liner)
• 1/2 to 1 cup chilled coconut milk for serving
• 2 tablespoons grated coconut (optional garnish)

Instructions

1. Preheat oven to 350°F (175°C) for 10 minutes or prepare a steamer for 10 minutes.
2. Grease a 9×9-inch pan with coconut oil, and optionally line with a flexible banana leaf.
3. Mash the bananas until mostly smooth.
4. Stir in granulated sugar, vanilla extract, sea salt, and optional lime zest.
5. Fold in tapioca starch (or cassava starch or arrowroot starch), then add coconut milk to form a smooth batter; add spices if using.
6. Spread in the pan, smooth the surface, and bake for 45 to 60 minutes or steam for 35 to 50 minutes.
7. Cool for 20 to 30 minutes, slice, and serve with chilled coconut milk and grated coconut.

A Short History and Heritage

Island cookery has long valued foods that are nourishing, portable, and celebratory. Puddings thickened by root starches fit this tradition: they’re simple to prepare over a fire or in a communal oven, easy to share, and adaptable to whatever fruit is in season. The combination of mashed bananas, naturally derived starch, and coconut milk showcases local abundance and culinary ingenuity. Today’s kitchens may rely on modern ovens, but the spirit remains the same: gather, stir, bake or steam, then share.

Sustainability Notes

Choosing produce grown close to home supports local growers and reduces transport. When possible, source fair trade granulated sugar and ethically produced coconut milk. If you use a banana leaf, compost it after service. A small amount of coconut oil goes a long way to prevent sticking, minimizing waste.

Final Thoughts

Po'e Banane is more than the sum of its parts: ripe bananas, silky coconut milk, gentle sweetness from granulated sugar, and the soft-set magic of tapioca starch (or cassava starch or arrowroot starch). With a pinch of sea salt, a touch of vanilla extract, and optional flourishes of lime zest, ground cinnamon, or ground nutmeg, this classic dessert becomes a vivid expression of island comfort. Serve it simply, share it generously, and let its gentle sweetness bring people to the table.