My steamed muffins and cupcakes recipes have been gaining popularity among my readers particularly two groups. The first group is those who have no oven while the second group comprises mommies who prefer steaming to baking. They love these recipes so much so that they have been requesting me to post more of such recipes on my blog.
In a way to thank their kind support, here is another MUST TRY steamed cake recipe for sharing. Adapted from Amanda of Held by Love, Bake from Scratch, it’s a handed down recipe from her friend’s mother. These cupcakes are dairy-free and contain no butter. After trying it out, I must admit that this is one of the BEST steamed muffin recipes I have ever tried. These cupcakes are soft, moist and filled with banana flavour. Even without the brownish top crust as what you can get from baking, their taste is surprisingly good. They also look pretty too with their tiny purplish banana fiber appearing all over the surface.
One common problem I have encountered with most steamed recipes is that the cakes tend to turn dry and dense after cooling. But this recipe is an exception as it uses bananas which keep the cakes stay moist for a longer period of time. That is also why I’m always interested to try out recipes that use bananas.
For this recipe, you can use either fresh or frozen bananas. Both work well. When I made these cupcakes, I used frozen bananas as they were what I have in my kitchen. No matter what your choice is, the most important thing is to ensure that they are fully ripened so that the cupcakes will taste great.
These cupcakes are easy to make and even easier to love. They are perfect as morning breakfast, tea time treat or back-to-school snack. They are great eaten both warm and cool. They also freeze well.
If you like this article, please share: