This Pressure Cooker Banana Cake is so soft, moist and banana-y! Topped with creamy vanilla buttercream and fresh banana slices. If you love bananas, you’ll fall in love with this yummy easy banana cake made in a pressure cooker recipe!
If you’re in the mood to make banana cake, but don’t want the tedious clean-up that comes after baking, just make one using a Pressure Cooker from Tupperware. Baking (and cleaning up) has never been this easy.
This versatile and fast pressure cooker banana cake recipe using a Tupperware Micro Pressure Cooker not only is moist and delicious but the same batter can also be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.
This was the moistest cake that stick-to-the-back of your fork. The perfect cream cheese frosting, both sweet and tangy, sinking into the top of the cake made it even moister. Sweet, but not overpowering. Mega banana flavour, certainly more banana flavour than any banana cake I’ve ever eaten. Ridiculously rich, decadent.
One more thing to note: buttermilk. As you guessed, buttermilk is the moist-maker in this cake. The cake wouldn’t be what it is without it! You also need the acid in buttermilk to help the baking soda do its job. I rarely have buttermilk in my refrigerator, so I always sour whole milk instead. For this recipe, you need 1 and 1/2 cups of buttermilk. If you don’t keep buttermilk on hand either, measure 1 Tablespoon of fresh lemon juice or white vinegar. Pour into a liquid measuring cup. Then add enough whole milk until it reaches 1 and 1/2 cups. Stir together, let it sit for 5 minutes, then use in the recipe. To keep the cake extra rich, I recommend whole milk when you are souring milk.
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