Steamed Namwa Banana Cake

Steps

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1. 1
   Peel the ripe Namwa bananas (about 300g or 6–7 pieces) and mash them finely into a smooth paste.
   ▶ ≈0:36
2. 2
   Add about half a teaspoon of lemon juice to the banana mash and mix well. The lemon juice helps make the cake fluffy.
   ▶ ≈0:51
3. 3
   Whisk together 2 fresh eggs and 150g sugar by hand or with a mixer until the mixture is fluffy and light cream-colored.
   ▶ ≈1:16
4. 4
   Add 1 teaspoon of salt to the egg-sugar mixture and continue whisking until the salt is fully dissolved.
   ▶ ≈2:04
5. 5
   Add 1 tablespoon of evaporated milk, 100ml of rice bran oil, and half a teaspoon of vanilla flavor. Mix well, then add the prepared banana mash and stir until well combined.
   ▶ ≈2:34
6. 6
   Sift in 200g of cake flour, 1.5 teaspoons of baking powder, and 1 teaspoon of baking soda. Fold in gently with a whisk or spatula in one direction, avoiding overmixing which would make the cake dense.
   ▶ ≈3:21
7. 7
   Pour the batter into lined paper cup molds (making about 10 cups), filling each about two-thirds full.
   ▶ ≈4:54
8. 8
   Place the paper cups in a steamer basket. Bring water in the steamer to a boil over high heat, then add the cups. Cover and steam on high heat for about 20 minutes.
   ▶ ≈5:41
9. 9
   After 20 minutes, open the lid quickly in one motion. For a darker color, cover and steam an additional 5 minutes if desired. Turn off heat and let the cakes cool.
   ▶ ≈6:18
10. 10
    Once cooled, immediately remove the cakes from the molds and place them on a wire rack to finish cooling. Prolonged time in the molds will cause them to become soggy.
    ▶ ≈7:01