Banana Pudding Cake
Submitted by redhussy
A steamed banana pudding cake made in a pressure cooker with whole wheat pastry flour, maple syrup, apple juice, and raisins. No eggs, no butter, no oil. Dense, moist, and naturally sweetened.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
60 minSteamed in a pressure cooker instead of baked in an oven, this pudding cake is a whole different animal.
The batter is remarkably lean: no eggs, no butter, no oil. Maple syrup and apple juice provide all the sweetness and moisture, while whole wheat pastry flour gives it a tender, wholesome crumb. Sliced bananas and raisins are folded through the flour mixture before everything comes together.
Thirty-five minutes under pressure and it emerges from the bundt pan dense, moist, and steamy with a pudding-like texture that lives up to the name.
Kitchen Tips
- Coat banana slices with the dry flour mixture before adding the liquids. This prevents them from clumping together at the bottom
- Cover the bundt pan tightly with foil before lowering into the pressure cooker to keep condensation from dripping into the batter
- Use the quick-release method at the end so the cake doesn’t overcook from residual pressure
- This cake is very moist and soft when fresh. Let it cool and firm up slightly before unmolding for the cleanest release
Ingredients
Directions
With Pam, spritz and flour a 1 qt (6 cup) bundt pan.
Mix dry ingredients in a bowl, and slowly add bananas, ensuring that they are coated with flour on both sides. Combine liquids, and add to flour, mixing evenly. Pour into bundt pan, and cover tightly with foil.
Using trivit in pressure cooker, bring 3 cups of water to a boil. Lower bundt pan into cooker, cover, lock, and immediately bring to high pressure. Cook for 35 minutes. At end, quick release pressure, remove bundt pan, and place on wire rack to cool. Unmold and serve.
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