This steamed banana cake made in an Instant Pot® is topped with coconut sauce and sesame seeds for an easy dessert with no baking required.


Recipe Summary

15 mins
20 mins
1 hr 5 mins
1 hr 40 mins
1 9-inch cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Coconut Sauce:


Instructions Checklist
  • Combine mashed bananas, sliced bananas, 1/4 cup sugar, and salt in a bowl. Let stand for 5 minutes. Add 1 1/2 cup tapioca starch, turmeric, and vanilla extract; mix thoroughly.

  • Grease a 9-inch steaming insert with coconut oil. Line the bottom with parchment paper. Grease parchment paper with remaining 1 teaspoon coconut oil. Pour banana batter into the insert.

  • Pour 2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside. Place the steaming insert on the trivet. Close and lock the lid. Select Steam function. Set timer for 20 minutes.

  • Unlock and remove lid. Transfer cake carefully to a cooling rack or cutting board. Let cool until firm, at least 1 hour. Run a knife around the sides of the steaming insert to loosen cake; slide onto a serving dish.

  • Combine coconut milk and 1/4 cup sugar in a small saucepan; bring to a simmer. Mix water and 1 tablespoon tapioca starch together in a small bowl; add to the simmering coconut milk. Continue simmering, whisking constantly, until bubbly and thick, about 5 minutes. Remove from heat.

  • Cook and stir sesame seeds in a dry skillet over low heat until lightly toasted and fragrant, about 5 minutes. Keep stirring to ensure they don't burn.

  • Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.

Cook's Notes:

Substitute rice flour for the tapioca starch if preferred.

Garnish with chopped roasted peanuts instead of sesame seeds if desired.

Nutrition Facts

285 calories; protein 1.9g; carbohydrates 53.3g; fat 8.6g; sodium 25.4mg. Full Nutrition