Heavenly, Moist Banana Cake with Cream Cheese Frosting: A Delicious Instant Pot Creation

This moist and flavorful banana cake is a true delight, made even more special by making it in an Instant Pot. With its rich combination of ripe bananas, sweet honey and aromatic spices like cinnamon and nutmeg, this cake brings cozy warmth to any occasion. replaces the word nice with emptypped with a creamy, indulgent cream cheese frosting, it's a dessert that perfectly balances sweetness with the savory depth of spices.

Why you'll love it: This banana cake stands out for its incredible moistness and depth of flavor, attributes enhanced by the pressure cooking method which seals in all the flavors 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 enhance the overall taste, making each bite a complex blend of flavors.

Perfect occasion: Perfect for get-togethers, 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 is particularly ideal for brunches or afternoon tea where its comforting essence can be fully appreciated.

Decorating Tips: For a beautiful presentation, use a piping bag with a star tip to pipe the cream cheese frosting in decorative swirls. Garnish with a pinch of cinnamon, a dusting of nutmeg, or even a few chopped walnuts for added texture. Banana slices or edible flowers can also make an elegant garnish that enhances the visual appeal of the cake.

Ingredients:

• For the cake:
  • 3 medium ripe bananas, mashed
  • 120 g of honey or liquid sweetener of your choice
  • 120 g of Greek yogurt
  • 50g coconut oil
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 230 g plain flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon nutmeg
• For the frosting (optional):
  • 125 g fresh cheese, room temperature
  • 50 g butter, room temperature
  • 150g powdered sugar
  • 1-2 teaspoons vanilla extract (adjust to your preference)

1. In a mixing bowl, combine honey, Greek yogurt, melted coconut oil, eggs and vanilla extract. Whisk these ingredients together until smooth.
2. Add the mashed bananas to the wet mixture and continue to whisk until well incorporated.
3. Gently stir in the flour, baking powder, baking soda, cinnamon and nutmeg, mixing until the flour is moistened and the dough is uniform.
4. Prepare a cake tin by lining it with baking paper or greasing it, then pour the batter into the tin. Cover the pan tightly with foil to prevent water from entering the cake.
5. Pour about 1.5 cups of water into the bottom of the Instant Pot and place the steam rack inside. Place the covered cake pan on the rack.
6. Seal the Instant Pot and pressure cook it for 45 minutes. After cooking, allow the pressure to release naturally for about 15 to 20 minutes before opening the lid.
7. Let the cake cool completely in the pan. Once cooled, remove and spread cream cheese frosting on top.

Glazing method:

1. In a bowl, whisk together the cream cheese and butter until smooth and creamy.
2. Add the vanilla extract to the cream cheese mixture and mix.
3. Gradually sift in the powdered sugar, continuing to whisk until the icing is smooth and spreadable.

Enjoy this succulent banana cake as a delicious end to any meal or as a sweet treat to brighten your day!