Steamed Banana Cake

First post of this baking blog! I have picked something simple to make. My skills are nothing to shout about so I shall not be too adventurous.

This banana cake is steamed in a wok, a good way to save electricity. Very useful especially when my mum always nags to me about how much the oven consumes electricity.

Whole cake just steamed in the wok.

This banana cake is pretty tasty and light. I used double action baking powder to make it extra fluffy. I noticed the black spots on the cake after uploading this photo! The black spots (pieces of banana) did not look that black in real life and tastes perfectly fine. Not sure why the colour turned out like this…

I confess that I ‘under-steamed’ the cake. My gas stove has heat on pretty high and I thought the cake did not need that long. To check, I pushed a chopstick into the cake (ran out of skewers) and it came out clean. However, the cake was still little mushy in the centre.

Note to self: Bake 45 mins instead of 35 mins next time!

Difficulty: Very Easy

Taste: Good (3.5/5)

Will I make it again?: Probably. If I have extra bananas on hand.

Click below for the recipe!


adapted from Everybody Eats Well in Flanders

4 eggs
170g sugar
170g melted butter or vegetable oil (or mixture of butter and oil)
300g bananas (weighed without skin) *
250g plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

* depending on how big your bananas are, I used two to three super-big bananas.

1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter in a pot (or microwave at HIGH for 1 min) and set aside to cool. Mash the bananas with a fork in a bowl and set aside.

2. Using cake-mixer, beat eggs and sugar until thick and pale-yellow.

3. Add in melted butter/oil, mix well using a spatula.

4. Add in mashed bananas, mix well using a spatula.

5. Finally fold in sifted flour mixture using a spatula.

6. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake. Pour the cake batter into a lined and greased 8-inch round cake pan and steam at HIGH heat for 45 to 50 min. I lined the base of my cake pan with baking paper and greased both the base and the sides with baking spray.


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