Steamed Banana Cake in a Pressure Cooker

Steamed Banana Cake in a Pressure Cooker

There are times when I crave traditional desserts but don't have hours to spend in the kitchen.  These days, our schedules are busier than ever, so having a few simple cooking techniques and kitchen tools can make all the difference.

That's why I love making steamed banana cake in a pressure cooker.  Traditional steamed banana cakes can take quite a bit of time, but using an Instant Pot or pressure cooker makes the process much easier and faster.  The result is a soft, chewy, fragrant banana cake with a delicious natural banana flavor.

This recipe is especially good for using very ripe bananas.  Instead of letting them go to waste, you can turn them into a simple homemade dessert with just a handful of ingredients.  The banana mixture is allowed to rest before steaming, giving the tapioca starch time to combine with the bananas and create the cake's characteristic chewy texture.

Serve it chilled with a sweet and lightly salty coconut milk sauce for an easy dessert that tastes wonderfully comforting and traditional.

Ingredients:

Ingredients For the Banana Cake:

4-5 very ripe bananas

1 cup tapioca starch

1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

A few drops of yellow food coloring, optional

Ingredients For the Coconut Milk Sauce:

1 cup coconut milk

2 tablespoons sugar

1 teaspoon salt

1 teaspoon cornstarch

Directions:

Making the Banana Cake:

Preparing the bananas: Peel and chop the bananas into small pieces and place them in a large mixing bowl.

Combining the ingredients: Add the sugar, tapioca starch, salt, and vanilla extract.  Mix thoroughly until the bananas are evenly coated and the ingredients are well combined.

Letting the mixture rest: Cover the bowl and let the mixture sit for about 1 hour.  This allows the bananas to release some of their natural moisture and gives the tapioca starch time to combine with the banana mixture.

Adding color, if desired: If you prefer a bright yellow banana cake, add a few drops of yellow food coloring and mix well.

Preparing the mold: Line a heatproof steaming mold with plastic wrap, leaving enough overhang to cover the top of the cake.  This helps prevent condensation or water from getting into the banana mixture during steaming.

Filling the mold: Pour the banana mixture into the prepared mold and smooth the surface.

Steaming in the pressure cooker: Place the mold in your Instant Pot or pressure cooker with the appropriate amount of water for steaming.  Cook using the Steam function for 7 minutes.

Releasing the pressure naturally: When the cooking time is complete, allow the pressure to release naturally.

Chilling before serving: Carefully remove the cake from the pressure cooker and let it cool.  Refrigerate for several hours until thoroughly chilled.  Chilling helps the cake firm up and makes it easier to slice.

Making Coconut Milk Sauce:

Add the coconut milk, sugar, and salt to a small saucepan.

Dissolve the cornstarch in the coconut milk, stirring until there are no lumps.

Place the saucepan over medium heat and cook, stirring constantly, until the sauce comes to a gentle boil and begins to thicken.

Adjusting the consistency with a little additional coconut milk if the sauce becomes too thick.

Let the sauce cool slightly, then drizzle or spoon it over the chilled banana cake before serving.

Serving Tip:

For the best texture, serve the banana cake cold or slightly chilled with the coconut milk sauce spooned over the top.  The chewy banana cake and creamy, sweet-salty coconut sauce make a simple but satisfying dessert.

Tip:

 One thing you may want to check is the 7-minute Steam setting and water amount for your particular Instant Pot model, since pressure-cooker steam settings can vary.