Debby's Steamed Banana Cake

12 servings
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons powdered cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • 4 ripe bananas, mashed (about 2 cups)
  • 1/2 cup non-fat yogurt
  • 1 tablespoon vanilla extract

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.

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