Thai Steamed Banana Cake Food

THAI STEAMED BANANA CAKE

Steps:

• Toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
• Sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; again, mix well. Pour the batter into a square baking tin or individual aluminum foil cups. Top with the reserved coconut.
• Bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.

STEAMED MOIST BANANA CAKE RECIPE - (3.9/5)

Steps:

• Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter in a pot and set aside to cool. Mash the bananas with a fork in a bowl and set aside. Using cake-mixer, beat eggs and sugar until thick and pale yellow. Add in melted butter/oil, mix well using a spatula. Add in mashed bananas, mix well using a spatula. Finally fold in sifted flour mixture using a spatula. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake. Lined the base of the cake pan with baking paper and greased both the base and the sides with baking spray/oil. Pour the cake butter into a lined and greased 8-inch round cake pan and steam at high heat for 45-50 minutes.

BANANA CAKE

Steps:

• 1. Preheat oven to 350. Spray 9X13 pan or disposable pan.
• 2. Beat together bananas** and eggs with mixer on medium til bananas are mashed,about 1 min.
• 3. On low speed pour in melted butter, add in cake mix and milk, beat on medium for 2 mins.
• 4. Pour into pan {disposable foil pan works great for this recipe}
• 5. Bake for 30-40 mins until cake is firm in middle. Let cool in pan
• 6. Frosting: in small saucepan combine the sugar ,milk and butter cook on med-high til full boil, stirring constantly. remove from heat and add powdered sugar, whisk until no trace of sugar remains. Pour over cooled cake and spread.Let cool ~ This makes a thin layer of frosting~ DOUBLE frosting recipe if you like to have more!!!
• 7. Cut and ENJOY!!!!! This stores well.....The frosting does NOT stick to the plastic wrap!!!
• 8. HINT **NO over-ripe bananas on hand?????? Place yellow bananas on cookie sheet place in oven. turn oven on to 350. When your oven "Beeps" that it is preheated take out the bananas. The skins will be a little brownish and bananas are warm, The heat gets all the sugars and banana flavor ready to get mashed into cake or banana bread recipes!!!

DEBBY'S STEAMED BANANA CAKE

Steps:

• Generously grease a 10-inch tube pan with the softened butter, making certain that it is thoroughly coated. Sift together the flour, baking powder, cinnamon, baking soda, and salt.
• Break the eggs into a large bowl. Beat vigorously with an electric mixer at high speed until the eggs are light and lemon-colored and have tripled in volume, about 5 minutes. Add the sugar and beat for 3 minutes. Add the mashed bananas, yogurt, and vanilla extract, beating well after each addition. Slowly, fold in the dry ingredients. Pour the batter into the greased pan.
• Fill a wok or a large pot with water for steaming and heat until boiling. Place the cake pan in a steamer tray over the boiling water or balance it on a trivet or an empty tuna can in the center of the pan. Cover and steam over high heat for 50 minutes, or until the cake is springy to the touch; check the water level after 30 minutes and add more boiling water if necessary. Remove from the steamer and let cool slightly. Unmold the cake onto a platter, cut into slices, and serve warm with tea. To reheat, steam for 10 minutes.

STICKY TOFFEE BANANA CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
• On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
• Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
• Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
• Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
• Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.

THAI STEAMED BANANA CAKE

Steps:

• Toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
• Sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; again, mix well. Pour the batter into a square baking tin or individual aluminum foil cups. Top with the reserved coconut.
• Bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.