This moist and flavorful banana cake is a true delight, made even more special by its preparation in an Instant Pot. With its rich combination of ripe bananas, sweet honey, and aromatic spices like cinnamon and nutmeg, this cake brings a cozy warmth to any occasion. Topped with a creamy and indulgent cream cheese frosting, it's a dessert that balances sweetness with the savory depth of spices perfectly.
Why You'll Love This: This Banana Cake stands out for its incredible moisture and depth of flavor, attributes enhanced by the pressure cooking method which seals in all the aromas and moisture. The addition of Greek yogurt and coconut oil gives the cake a rich texture and a slightly healthier edge. The spices not only complement the banana but elevate the overall taste, making each bite a complex blend of flavors.
Perfect Occasion: Ideal for gatherings, family dinners, or as a special treat during the holiday season, this banana cake is versatile and sure to please crowds of all ages. It's particularly great for brunches or afternoon tea where its comforting essence can be fully appreciated.
Decoration Tips: For a beautiful presentation, use a piping bag with a star nozzle to apply the cream cheese frosting in decorative swirls. Garnish with a sprinkle of cinnamon, a dusting of nutmeg, or even some chopped nuts for added texture. Banana slices or edible flowers can also be elegant toppings that enhance the visual appeal of the cake.
Ingredients:
- For the Cake:
- 3 medium ripe bananas, mashed
- 120g honey or liquid sweetener of choice
- 120g Greek yogurt
- 50g coconut oil
- 2 eggs
- 2 tsp vanilla extract
- 230g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- For the Frosting (Optional):
- 125g cream cheese, room temperature
- 50g butter, room temperature
- 150g powdered sugar
- 1-2 tsp vanilla extract (adjust to preference)
- In a mixing bowl, combine honey, Greek yogurt, melted coconut oil, eggs, and vanilla extract. Whisk these ingredients together until smooth.
- Add the mashed bananas into the wet mixture and continue to whisk until everything is well incorporated.
- Gently fold in the flour, baking powder, baking soda, cinnamon, and nutmeg, mixing just until the flour is moistened and the batter is uniform.
- Prepare a cake pan by lining it with parchment paper or greasing it, then pour the batter into the pan. Cover the pan tightly with aluminum foil to prevent water from getting into the cake.
- Pour about 1.5 cups of water into the bottom of the Instant Pot and set the steam rack inside. Place the covered cake pan on the rack.
- Seal the Instant Pot and set it to pressure cook for 45 minutes. After cooking, allow the pressure to release naturally for about 15-20 minutes before opening the lid.
- Let the cake cool completely in the pan. Once cooled, remove it and spread the cream cheese frosting over the top.
Method for Frosting:
- In a bowl, whisk together the cream cheese and butter until smooth and creamy.
- Add vanilla extract to the cream cheese mixture and mix.
- Gradually sift in the powdered sugar, continuing to whisk until the frosting is smooth and spreadable.
Enjoy this luscious banana cake as a delightful finish to any meal or a sweet treat to brighten your day!