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Steamed Banana Cake in Instant Pot®

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Steamed Banana Cake in Instant Pot®

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    Cuisine:

    Directions

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    Ingredients :

  • 3 very ripe bananas
  • mashed
  • 2 very ripe bananas
  • sliced
  • ¼ cup white sugar
  • 1 pinch salt
  • 1 ½ cups tapioca starch
  • ½ teaspoon ground turmeric
  • ½ teaspoon vanilla extract
  • 2 teaspoons coconut oil
  • 1 cup canned coconut milk
  • ¼ cup white sugar
  • ¼ cup cold water
  • 1 tablespoon tapioca starch
  • 2 tablespoons sesame seeds
  • Methods :

  • 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.
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