Eggless Banana-Almond Cake In Cooker Recipe

Cooking Directions

• STEP 1.Grease a cake tin that fits inside the pressure cooker.
• STEP 2.In a mixing bowl, mash the ripe bananas until smooth.
• STEP 3.Add the sugar, oil, yogurt, and vanilla extract to the mashed bananas and mix well.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Fold in the chopped almonds.
• STEP 7.Pour the batter into the greased cake tin and smooth the top.
• STEP 8.Place a trivet or a small stand inside the pressure cooker.
• STEP 9.Add water to the pressure cooker, making sure it doesn't touch the cake tin.
• STEP 10.Cover the pressure cooker with its lid, without the whistle, and cook on medium heat for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 11.Carefully remove the cake tin from the pressure cooker and allow it to cool completely before slicing and serving.

Cooking Tips

• Make sure to use ripe bananas for the best flavor and sweetness.
• You can add a handful of chocolate chips or raisins to the batter for extra texture and flavor.
• If you don't have a pressure cooker, you can bake the cake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until done.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• If you want to keep it longer, you can refrigerate it for up to a week.
• Serve the cake as is or dust it with powdered sugar before serving.