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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 285 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.