STEAMED BANANA CAKE IN INSTANT POT®
This steamed banana cake made in an Instant Pot® is topped with coconut sauce and sesame seeds for an easy dessert with no baking required.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 53.3 g, Fat 8.6 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 6.6 g, Sodium 25.4 mg, Sugar 21.6 g
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