Steamed Banana Cake Recipes

THAI STEAMED BANANA CAKE

Steps:

• Toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
• Sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; again, mix well. Pour the batter into a square baking tin or individual aluminum foil cups. Top with the reserved coconut.
• Bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.

STEAMED MOIST BANANA CAKE RECIPE - (3.9/5)

Steps:

• Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter in a pot and set aside to cool. Mash the bananas with a fork in a bowl and set aside. Using cake-mixer, beat eggs and sugar until thick and pale yellow. Add in melted butter/oil, mix well using a spatula. Add in mashed bananas, mix well using a spatula. Finally fold in sifted flour mixture using a spatula. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake. Lined the base of the cake pan with baking paper and greased both the base and the sides with baking spray/oil. Pour the cake butter into a lined and greased 8-inch round cake pan and steam at high heat for 45-50 minutes.

STEAMED BANANA CAKE

Steps:

• First you start boiling water for steaming. I used a wok, but really any pot should work fine.
• In one small mixing bowl, mash banana.
• Add the rest of the ingredients, mix together well.
• Steam 20 minutes (make sure the water is boiling and giving off lots of steam before putting bowl in).
• Do not open steamer by the way. Resist the temptation. It will smell great while steaming.
• EAT!

STEAMED BANANA CAKE IN INSTANT POT®

Steps:

• Combine mashed bananas, sliced bananas, 1/4 cup sugar, and salt in a bowl. Let stand for 5 minutes. Add 1 1/2 cup tapioca starch, turmeric, and vanilla extract; mix thoroughly.
• Grease a 9-inch steaming insert with coconut oil. Line the bottom with parchment paper. Grease parchment paper with remaining 1 teaspoon coconut oil. Pour banana batter into the insert.
• Pour 2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside. Place the steaming insert on the trivet. Close and lock the lid. Select Steam function. Set timer for 20 minutes.
• Unlock and remove lid. Transfer cake carefully to a cooling rack or cutting board. Let cool until firm, at least 1 hour. Run a knife around the sides of the steaming insert to loosen cake; slide onto a serving dish.
• Combine coconut milk and 1/4 cup sugar in a small saucepan; bring to a simmer. Mix water and 1 tablespoon tapioca starch together in a small bowl; add to the simmering coconut milk. Continue simmering, whisking constantly, until bubbly and thick, about 5 minutes. Remove from heat.
• Cook and stir sesame seeds in a dry skillet over low heat until lightly toasted and fragrant, about 5 minutes. Keep stirring to ensure they don't burn.
• Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.

DEBBY'S STEAMED BANANA CAKE

Steps:

• Generously grease a 10-inch tube pan with the softened butter, making certain that it is thoroughly coated. Sift together the flour, baking powder, cinnamon, baking soda, and salt.
• Break the eggs into a large bowl. Beat vigorously with an electric mixer at high speed until the eggs are light and lemon-colored and have tripled in volume, about 5 minutes. Add the sugar and beat for 3 minutes. Add the mashed bananas, yogurt, and vanilla extract, beating well after each addition. Slowly, fold in the dry ingredients. Pour the batter into the greased pan.
• Fill a wok or a large pot with water for steaming and heat until boiling. Place the cake pan in a steamer tray over the boiling water or balance it on a trivet or an empty tuna can in the center of the pan. Cover and steam over high heat for 50 minutes, or until the cake is springy to the touch; check the water level after 30 minutes and add more boiling water if necessary. Remove from the steamer and let cool slightly. Unmold the cake onto a platter, cut into slices, and serve warm with tea. To reheat, steam for 10 minutes.