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.

Steamed Fish with Ginger and Scallions

Steamed Fish with Ginger and Scallions: 

Steamed fish with ginger and scallions is a classic Chinese dish, often served at family meals and even as a main course at elegant wedding banquets.  It is light, flavorful, and surprisingly easy to prepare at home.

This recipe uses an Instant Pot to make steaming the fish quick and convenient.  You can use whole fish, such as snapper, sea bass, or tilapia, or substitute frozen fish fillets if preferred.  Fresh ginger, scallions, onion, soy sauce, and oyster sauce come together to create a fragrant and savory topping that complements the delicate flavor of the fish.

Ingredients:

Ingredients For the Fish:

1 whole snapper, sea bass, or tilapia

1 small piece of fresh ginger, peeled and shredded

1 onion, peeled, washed, drained, and chopped

3 scallion heads

Scallion stalks, chopped

¼ tsp salt

1 tsp seasoning powder

A pinch of black pepper

Ingredients For the Sauce:

1 tsp minced garlic

1 chili pepper, finely chopped

2 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp olive oil

Directions:

1. Preparing and Marinating the Fish:

Clean and rinse the fish thoroughly, then drain well. Make a few shallow cuts on both sides of the fish to help the seasoning penetrate.

Season the fish with salt, seasoning powder, and black pepper.  Rub the seasoning evenly over the fish, including inside the cavity if using a whole fish. Let it marinate for about 15 minutes.

 

2. Arranging the Fish:

Place the scallion heads evenly on the bottom of a heatproof dish or steaming tray.  Place the marinated fish on top.

Scatter the chopped onion and scallion stalks over the fish, then top with the shredded ginger.

3. Steaming the Fish:

Pour 1 cup of water into the Instant Pot and place the steaming rack inside. Carefully place the dish with fish on the rack.

Secure the lid and select the Steam function. Steam the fish for about 2 minutes, then allow it to rest in the pot for another 5 minutes before carefully removing it.

Cooking time may vary depending on the size and thickness of the fish.  The fish is ready when the flesh is opaque and flakes easily with a fork.

4. Preparing the Sauce:

While the fish is steaming, heat the olive oil in a small pan over medium heat.

Add the minced garlic and sauté until fragrant.  Add chopped chili pepper, soy sauce, and oyster sauce.  Stir well and bring the mixture to a gentle boil.  Taste and adjust the seasoning if needed.

5. Finishing and Serving:

Carefully remove the steamed fish from the Instant Pot and transfer it to a serving plate.

Pour the hot sauce evenly over the fish.  Garnish with additional chopped scallions and shredded ginger, if desired.

Serve immediately with steamed white rice.

Tip: For the best flavor, use fresh fish whenever possible.   If using frozen fillets, thaw them completely and pat them dry before seasoning and steaming.

Avocado TuNa Salad

Avocado Tuna Salad

If you're looking for a quick, healthy meal that's packed with flavor, this Avocado Tuna Salad is the perfect choice.  Made with simple, everyday ingredients, it's creamy, fresh, and ready in minutes. Enjoy it as a sandwich spread, spoon it over crisp Boston lettuce for a light lunch, or serve it with crackers or fresh vegetables for an easy snack.

Ingredients:

• 1 ripe avocado
• 2 hard-boiled eggs, chopped
• 1 (5-ounce) can tuna, drained
• 1 cup red onion, finely chopped
• 1 small cucumber, diced

Dressing ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh garlic, minced
• Salt, to taste
• Chopped fresh cilantro, to taste

Directions:

1. Cut the avocado in half, remove the pit, scoop out the flesh, and mash it in a large mixing bowl.

2. Add the chopped hard-boiled eggs, drained tuna, red onion, and diced cucumber.

3. Add the mayonnaise, olive oil, Dijon mustard, minced garlic, salt, and chopped cilantro.

4. Gently mix until all the ingredients are well combined.  Taste and adjust the seasoning as needed.

5. Serve immediately as a sandwich filling, over Boston lettuce, or with crackers.  For the best flavor, refrigerate for 20–30 minutes before serving to allow the ingredients to meld together.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.  Because avocado naturally oxidizes, the salad is best enjoyed fresh.

Easy Tortilla Apple Pies

There’s something nostalgic and comforting about a warm apple pie, especially the handheld kind we grew up loving from McDonald’s.  This recipe is my goal homemade twist on that classic treat.  Instead of puff pastry, I use simple tortilla wrappers – surprisingly perfect for creating a crisp, golden shell.  The filling is rich with butter, brown sugar, cinnamon, and a touch of ginger, giving it that cozy, familiar flavor.

While tortillas don’t have the buttery creaminess of puff pastry, they bake up beautifully, and a light brush of softened butter before baking adds just the right touch.  The result is an easy, delightful apple pie you can make anytime, with ingredients you likely already have at ho

Ingredients:

• 4 apples, peeled, cored, and diced
• 2 tbsp butter
• 1 cup brown sugar
• 1 tbsp vanilla
• 2 tsp cinnamon and nutmeg powder
• Zest and juice of one lemon
• Pinch of salt
• 1/2 tsp minced ginger
• 1 tsp cornstarch + 2 tbsp water
• 6 tortilla wrappers
• Soft butter for brushing

Directions:

1. In a sauté pan, combine apples, butter, brown sugar, vanilla, spices, lemon zest and juice, salt, and ginger.

2. Cook over medium heat until the apples soften and release their juices.

3. Mix cornstarch with water to create a slurry, then pour it into the pan.  Cook until the filling thickens. Let it cool completely.

4. Divide the apple filling among the tortilla wrappers.  Roll each one tightly like a burrito.

5. Brush the outside of each tortilla with softened butter.

6. Bake at 350°F for 20 minutes, or until golden brown and crisp.

Banana Cottage Cheese Bread

If you're looking for a wholesome, high-protein breakfast that's naturally satisfying, this Banana Cottage Cheese Bread is a wonderful recipe to keep on hand.  Made with just a few simple ingredients, it's soft, lightly sweet, and perfect for busy mornings or an afternoon snack.

Cottage cheese is an excellent source of protein and provides important nutrients like calcium and phosphorus, which support healthy bones and teeth. It also adds moisture and a creamy texture to baked goods without making them heavy.  Combined with ripe bananas, this loaf is naturally flavorful and requires very little effort to prepare.

Whether you enjoy it on its own, spread with a little nut butter, or topped with fresh fruit, this easy bread is a delicious way to add more protein to your breakfast routine.

Ingredients:

• 1 cup cottage cheese
• 3 large eggs
• 1 ripe banana
• 1/4 teaspoon baking soda

Optional Spices & Flavor Boosters:

Customize the loaf with your favorite warm spices:

• Cinnamon: 1 teaspoon for classic banana bread flavor.
• Nutmeg: 1/8 to 1/4 teaspoon for subtle warmth.
• Ground ginger: 1/4 teaspoon for a gentle hint of spice.
• Pumpkin pie spice: 1 teaspoon as an easy all-in-one option.
• Vanilla extract: 1 teaspoon to enhance the sweetness of the banana.
• Pinch of salt: Helps balance and brighten the flavors.

You can also fold in chopped walnuts, pecans, or a few dark chocolate chips after blending for extra texture and flavor.

Directions:

1. Preheat the oven to 350°F (175°C).

2. Line an 8” x 4” loaf pan with parchment paper.

3. Add the cottage cheese, eggs, banana, and baking soda to a blender.  If using spices or vanilla, add them at this stage.  Blend for about 30 seconds, or until the mixture is completely smooth.

4. Pour the batter into the prepared loaf pan and spread it evenly.

5. Bake for 30-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

6. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool further before slicing.

Serving Ideas:

Enjoy a slice warm or toasted with almond butter, peanut butter, Greek yogurt, or fresh berries.  Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this loaf a convenient make-ahead breakfast or snack.

Self-rising flour recipe

Self-rising flour is the fastest way to go when you have a short time to make a cake or muffin for breakfast for surprise guests.  You can buy self-rising flour already made in any store.  However, if you run out of it, then this recipe will help you make it at home.  This recipe is from the King Arthur website, so you can be confident in making larger batches

Ingredients:

1 cup all‑purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt  

To scale this to 10 cups of flour, multiply each ingredient by 10, for example:

 Self‑Rising Flour for 10 Cups of All‑Purpose Flour

Ingredients:

10 cups all‑purpose flour

15 teaspoons baking powder

2 1/2 teaspoons salt

 Simplified Measurements to make it easier:

Baking powder:  

15 teaspoons = 5 tablespoons

Salt:  

2 1/2 teaspoons = 2 teaspoons + 1/2 teaspoon

Final Large‑Batch Recipe (10 cups):

10 cups all-purpose flour

5 tablespoons baking powder

2 1/2 teaspoons salt

Whisk thoroughly to distribute the leavening evenly (the page emphasizes whisking all ingredients together) 

Pillow-Shaped Dumplings (Bánh Gối)

Bánh gối, or Vietnamese pillow-shaped dumplings, are a popular street food enjoyed throughout Vietnam. Depending on the region, they may have different names and slightly different fillings, but they are always recognized by their signature crescent shape with a puffy center that resembles a pillow.

Traditionally, the wrapper is made from wheat flour dough and filled with a savory mixture of seasoned ground pork, Chinese sausage, wood ear mushrooms, and vegetables such as jicama and carrots.  The dumplings are then deep-fried until golden and crispy. They are typically served with fresh herbs, pickled vegetables, and a sweet-and-sour fish sauce for dipping.

For this simplified version, I use ready-made empanada dough, which is widely available in most American supermarkets.  It saves time without sacrificing the delicious crispy texture.  Feel free to customize the filling with your favorite ingredients.

Ingredients:

Filling ingredients:

½ lb ground chicken

1 Chinese sausage (lap cheong), finely diced

1 cup finely chopped jicama

½ cup finely chopped carrots

5 dried wood ear mushrooms, soaked, drained, and finely chopped

½ cup finely chopped onion

1 teaspoon salt

½ teaspoon fish sauce

½ teaspoon ground black pepper

1 teaspoon chicken seasoning powder (or chicken bouillon powder)

Wrapper:

1 package empanada dough discs

For Frying:

Neutral cooking oil

Directions:

Heat a small amount of oil in a skillet over medium heat.  Sauté the onion until fragrant.

Add the jicama, carrots, and diced Chinese sausage. Cook for 2–3 minutes until the vegetables begin to soften.

Add the ground chicken and stir-fry until it is no longer pink but not fully cooked.

Stir in the chopped wood ear mushrooms.  Season with salt, fish sauce, black pepper, and chicken seasoning powder.  Cook for another minute, then remove from the heat and let the filling cool slightly. The filling only needs to be partially cooked, as it will finish cooking during frying.

Place a spoonful of filling in the center of each empanada dough disc.  Lightly brush the edges with water, fold the dough over into a half-moon shape, and press the edges firmly to seal.  Crimp or pleat the edges for a traditional look.

Heat enough oil in a deep skillet or saucepan to reach at least halfway up the dumplings.  When the oil reaches about 320°F (160°C), carefully add the dumplings in batches.

Fry for 5–7 minutes, turning occasionally, until the wrappers are puffed, crisp, and evenly golden brown. Transfer to a paper towel-covered in plate to drain.

Sweet and Sour Dipping Sauce:

Ingredients:

1 tablespoon fish sauce

1 tablespoon sugar

1 tablespoon cold water

1 teaspoon vinegar

Minced garlic, to taste

Minced chili, to taste

Directions:

Combine the fish sauce, sugar, water, and vinegar in a small bowl, stirring until the sugar dissolves.  Add the minced garlic and chili, then adjust the seasoning to your taste.   If you prefer a sweeter or tangier sauce, simply add a little more sugar or vinegar.

Serving Suggestions:

Serve the crispy bánh gối hot with a platter of fresh lettuce and herbs, sweet-and-sour pickled daikon and carrots, and the dipping sauce.  The combination of the crunchy wrapper, savory filling, crisp vegetables, and tangy sauce makes this classic Vietnamese street food irresistibly delicious.