Steamed Banana Cake in Instant Pot®
Description
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.
Ingredients
•
3 very ripe bananas, mashed
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2 very ripe bananas, sliced
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1/4 cup white sugar
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1 pinch salt
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1 1/2 cups tapioca starch
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1/2 teaspoon ground turmeric
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1/2 teaspoon vanilla extract
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2 teaspoons coconut oil
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1 cup canned coconut milk
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1/4 cup white sugar
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1/4 cup cold water
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1 tablespoon tapioca starch
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2 tablespoons sesame seeds
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.