Chinese Style Steamed Banana Cake

Now, you will notice that the Chinese often steamed their cakes, probably because it is easier and less messy than baking. Also, it produces a very moist cake.

This recipe is very versatile. You can replace mashed bananas with various types of vegetable and fruit purees such as carrots, mangoes or steamed yam to the batter. Just a rule of thumb, for thicker purees, add some water to make the consistency somewhat close to mashed bananas. For thinner purees, just reduce the quantity used to about 1/3 cup instead of 1/2 cup. Of course, bananas still be my preferred choice as they give an intense flavor and aroma to the cake. Here is the recipe...happy steaming!



Serves: 4
Preparation time: 10 minutes
Steam time: 15 minutes

Comments:
Do not open lid of the steamer halfway through steaming to prevent cake from sinking.

Directions:
1. Preheat steamer over high heat.
2. Whisk eggs and sugar until thick and pale.
3. Add in oil, milk, bananas, mixing well until well combined.
4. Add in flour and baking powder, stirring lightly until well combined.
5. Pour batter into a greased cake pan or bowl and steam for approximately 15 minutes or until a wooden pick comes out clean.
6. Remove cake immediately from steamer and allow to cool before serving.

P.S. Let me know how this this cake turned out. Please title your comment as Steamed Cake and click here.

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