Soft and fluffy banana cake made without using the oven. Moist heat is used to cook this flavorful banana cake. It is perfect for breakfast or to accompany your afternoon coffee or tea break.
The recipe is for a 6-cup bundt pan 8.12"diameter x 8.12"width x 3"height. If you have a larger bundt pan, let's say 10-cup or 12-cup capacity, simply double the recipe. Only fill the pan to about 3/4 full. If you have extra batter, you can steam the excess batter in smaller muffin cups or something like that. Do not fill up to the top as the batter will overflow
Grease the pan well by applying some oil. Dust with some flour and tap out any excess. Make sure the pan is well coated to prevent sticking. You can also use baking spray with flour
Fill up your steamer with water. Bring to a simmer. Wrap the lid with a cloth to prevent water condensation from dripping onto the cake during steaming
Prepare the cake batter:
Make sure the eggs are at room temperature. Take them out from the fridge for about 30 minutes before using. Room temperature ingredients blend more smoothly and your cake won't be dense
Make sure the bananas are ripe or overly ripened is fine too. They make the best banana cake as the flavor really comes through. Mash with a fork. It doesn't have to be smooth. Some chunks are fine.
Combine bananas and sugar and whisk until the sugar kinda melts. Add oil, eggs, and vanilla extract. Continue to whisk until combine
Sift in the flour, baking soda, and salt. Use a spatula to gently fold the flour into the wet ingredient as you rotate the bowl each time you fold. DO NOT overmix. As long as there are no more dry pockets of flour, you are done mixing. The batter may be lumpy and that's okay.
Pour the batter into the prepared bundt pan. Tap the pan on the counter a few times to release any air bubbles trapped inside the batter
Steaming:
Place the pan inside the steamer and steam over medium heat (not high heat). Steam for 50 minutes or until a cake tester inserted into the cake comes out clean with just a few crumbs is okay as long it's no longer wet. If it is, steam for another 5 minutes and check again
I decided to add some chocolate sprinkles on top after the cake was just done steaming (last minute decision) and it was a bad idea because all the chocolate just melted LOL!
Cool down:
Let the cake cool down in the pan for 10 minutes and then invert onto a cooling rack to let it cool down completely before serving