Eggless Banana Pressure Cooker Cake Recipe
Dive into the delightful world of eggless baking with this sumptuous Eggless Banana Pressure Cooker Cake that combines the natural sweetness of ripe bananas with the warm, inviting aroma of cinnamon, all while being effortlessly prepared in a pressure cooker. Perfect as a snack or tea-time treat, this cake is not only vegetarian but also a fantastic way to utilize those overripe bananas lurking in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Bananas (Robusta variety) | 4 (mashed) |
| Sugar | 1/2 cup |
| Sunflower Oil | 1/4 cup |
| Vanilla Extract | 2 teaspoons |
| All-Purpose Flour (Maida) | 2-1/2 cups |
| Cinnamon Powder (Dalchini) | 2 teaspoons |
| Baking Powder | 2 teaspoons |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Milk | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 3g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 37g |
| Dietary Fiber | 1g |
| Sugars | 15g |
| Sodium | 200mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Servings
- Servings: 6
- Cuisine: Continental
- Course: Snack
- Diet: Vegetarian
Instructions
-
Prep Ingredients: Begin by gathering and preparing all your ingredients. Ensure your ripe bananas are mashed well, as they will form the base of your cake.
-
-
Grease the Container: Take your pressure cooker’s rice container and grease it generously with sunflower oil. Dust it lightly with all-purpose flour to prevent the cake from sticking once baked.
-
Mix Wet Ingredients: In a spacious mixing bowl, add the mashed ripe bananas. To this, add the sugar, sunflower oil, vanilla extract, milk, and curd. Stir well until all the wet ingredients are thoroughly combined.
-
Add Dry Ingredients: Into the same bowl, introduce the cinnamon powder, baking powder, baking soda, and salt. Mix these dry ingredients into the wet mixture until everything is well incorporated and fluffy.
-
Incorporate Flour: Gradually add the all-purpose flour (maida) to the batter. Beat the mixture well until you achieve a smooth and homogenous batter, ensuring there are no lumps.
-
Prepare the Pressure Cooker: Pour the prepared cake batter into the greased rice container. Place a trivet at the bottom of the pressure cooker to elevate the cake pan above the water.
-
Add Water: Fill the pressure cooker with water, making sure it reaches at least 2 inches deep, but be cautious not to allow any water to seep into the cake batter. The water should fill the cooker to just below halfway up the sides of the rice pan.
-
Bake the Cake: Cover the pressure cooker with its lid, making sure not to attach the weight. Cook the cake on high heat for approximately 40 minutes.
-
Check for Doneness: After 40 minutes, insert a knife or toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. A few cooked crumbs are acceptable, but avoid any raw batter.
-
Cool and Serve: Carefully remove the rice container from the pressure cooker. Allow the cake to cool completely before slicing. This waiting period ensures that the cake firms up, making it easier to cut.
-
Serving Suggestion: Serve slices of the Eggless Banana Pressure Cooker Cake with a warm cup of Kesar Chai as a delightful tea-time snack or present it as a wholesome treat for kids after school. Enjoy the lovely blend of flavors and the moist, fluffy texture that makes this cake a favorite among all.
This Eggless Banana Pressure Cooker Cake not only brings joy and satisfaction to your taste buds but also showcases the convenience of pressure cooking, making it a perfect addition to your recipe collection on Love With Recipes. Happy baking!
