Steamed Banana Cake Recipe

Ever had one of those days where your bananas are more brown than yellow, and you’re just not ready to say goodbye? Let’s turn those overripe heroes into a moist, dreamy banana cake that will have you contemplating whether it’s destined for breakfast, dessert, or the ultimate afternoon snack.

Creating wholesome yet simple desserts is my forte, and my Steamed Banana Cake is a prime example of that. The cake gets its sweetness from super-ripe bananas, flavor from a slight whisper of vanilla, and depth from an occasional hint of cinnamon.

It’s light, it’s moist, and it’s just begging to be shared.

Ingredients

• Bananas: Packed with potassium and fiber, they add natural sweetness and moisture.
• All-purpose flour: Provides structure and acts as the base for the cake.
• Sugar: Sweetens the cake, balancing the banana flavor.
• Butter: Adds richness and a tender crumb to the cake.
• Egg: Binds ingredients and adds protein for structure.
• Baking powder & soda: Creates lift, making the cake light and fluffy.
• Vanilla extract: Enhances flavor with a warm, aromatic touch.
• Cinnamon: Adds a hint of spice and depth of flavor.

Ingredient Quantities

• 3 ripe bananas, mashed
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1 tablespoon lemon juice

How to Make this

1. In a big mixing bowl, blend the ripe bananas and lemon juice until well incorporated.

2. Combine the granulated sugar, melted butter, and egg with the banana mixture. Stir until well blended.

3. Add the milk and vanilla extract, and blend until smooth and fully combined.

4. In another bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using) and whisk well.

5. Slowly incorporate the dry ingredients into the wet ingredients, folding gently until they are just combined. Be mindful not to overmix.

6. Butter a 9-inch round cake pan or heatproof dish that will fit in your steamer. Alternatively, line the dish with parchment paper.

7. Fill the prepared pan with batter. Use a spatula to smooth the top.

8. Prevent condensation from dripping onto the cake during steaming by covering the pan with aluminum foil.

9. Prepare your steamer and boil some water. Put the cake pan in the steamer, cover it, and steam over medium heat for 45-50 minutes. You can check it at 45 minutes, but it’s going to need at least that much time to fully set. You can also change this cooking time to suit your own schedule: go for 50 minutes and take a break for a while, or use 45 minutes and then see what happens if you don’t.

10. After cooking, take out the cake from the steamer; then allow it to cool in its pan for a few moments. After the cooling, remove the cake from the pan and finish cooling on a wire rack. Cut, serve, and enjoy!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Spatula
4. Measuring cups
5. Measuring spoons
6. 9-inch round cake pan or heatproof dish
7. Aluminum foil
8. Steamer
9. Wire rack

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, you can use whole wheat flour instead, but it will probably lead to a denser cake. You might try using half whole wheat and half all-purpose for a lighter cake.
• Q: How can I make this recipe vegan?A: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can take the place of the egg, and a plant-based milk and butter alternative can be used.
• Q: Can I add nuts or chocolate chips to this cake?A: For sure! Before steaming, you can fold in, oh, about 1/2 cup of chopped nuts or chocolate chips to take this to the next level. There are a million ways to switch this up, too!
• Q: Is it necessary to use ripe bananas?A: Well, really ripe bananas are much sweeter, and they are way easier to mash, which intensifies the flavor and the texture of the cake.
• Q: How do I know when the cake is done steaming?To check if the cake is done, insert a toothpick into its center; if it comes out clean, the cake is done.
• Q: Can this cake be stored for later?A: Yes, you can keep the steamed banana cake in the fridge for up to 3 days, stored in an airtight container. You can also keep it for longer in the freezer.
• Q: Can I omit the cinnamon or lemon juice?Cinnamon and lemon juice are both optional. Leave them out if you want a more direct banana taste.

Steamed Banana Cake Recipe Substitutions and Variations

All-purpose flour: You can use whole wheat flour to boost the amount of fiber, or a gluten-free flour blend to make this a gluten-free recipe.
Granulated sugar: Use coconut sugar or brown sugar for a more flavorful option. If you’d like to use less sugar and save calories, consider a sugar substitute for the recipe.
Butter without salt: For a dairy-free version, use coconut oil; for the original recipe, substitute with the same amount of vegetable or canola oil.
Almond milk, soy milk, or oat milk are non-dairy alternatives for milk.
Egg: Substitute with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) to make it a vegan option.

Pro Tips

1. For added moisture and flavor, consider replacing half of the all-purpose flour with whole wheat flour or using a blend of both flours. This can also increase the nutritional value of the cake.

2. To enhance the banana flavor, add a mashed ripe plantain or an extra banana to the mixture. This can also increase sweetness and give a richer texture to the cake.

3. Toasted nuts like walnuts or pecans can be chopped and added to the batter for extra crunch and flavor. Stir in about 1/2 cup of nuts just before combining the dry and wet ingredients.

4. If you like a sweeter touch, sprinkle a bit of brown sugar and cinnamon on top of the batter before steaming. This will create a light, sweet crust when the cake is done.

5. Ensure that the steamer is preheated and the water is boiling before placing the cake pan inside. This helps maintain a consistent temperature and prevents sogginess by allowing for a quicker start to the steaming process.