No dairy, no eggs, no oven. You wouldn't think that an eggless, dairy free banana bread could turn out so moist, but the steam keeps it from drying out.
What you will need
120 gr sugar
175 gr flour
1 tsp (4g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) vanilla
a pinch of salt
⅔ cup (150 ml) vegetable oil(Nutritional facts 258 calories, 15.05 g fat, 29.26 g carbohydrates, 2.94 g protein, 0 mg cholesterol, 462 mg sodium)
How to cook
First, peel the bananas and squish them up. Overripe bananas are perfect for this recipe. If you accidentally let some bananas sit too long and they start to turn black, just store them in the freezer until you want to make banana bread.
Add the remaining ingredients in order, finishing with the oil. Mix well.
Select a baking dish that will fit completely inside your steamer. Grease your baking dish. I used a springform pan, so I had to line the bottom with foil to keep water from getting in as the cake was cooking.
Pour all of your batter into the greased baking dish.
Bring the water in your steamer to a gentle simmer and place the banana bread inside. Cover and cook for about 1 hour.
Remove from pan, turn out onto a plate, and serve.