Sunday, September 1, 2019

Steamed Banana Cupcakes Recipe

No Bake Steamed Banana Moist Cupcakes Pinoy Style Recipe

These steamed banana cupcakes are moist, soft, and lightly sweetened with every bite that it will keep you begging for more.


Steamed Banana Cupcakes
Steamed Banana Cupcakes


Steaming is an alternative way of making these delicious, nutritious, and moist banana cupcakes that you can easy prepare as a snack or merienda for your little chikitings at home or as baon for their recess break times at school.  

Ingredients for this Cook-It-Yourself Steamed Banana Cupcakes


Here are the basic ingredients that you will need to prepare for this tasty banana cupcake recipe:

  • 3 pieces overripe bananas, sliced
  • 1 cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ¼ cup Alaska evaporated milk
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1/8 tsp salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 8 cups of water, boil for steamer


Ingredients to Make Steamed Banana Cupcakes


Procedures on How To Make Steamed Banana Moist Cupcakes


1.  In a large bowl, add the overripe banana slices.  You can also mash the overripe banana using a fork if you want.

In a bowl, add the overripe banana slices.

2.  Then add the egg.

Adding eggs to the bowl.

3.  Add the evaporated milk.  I used the brand Alaska evaporated milk.  This is what by my Lola Eping -my Filipino grandma buy and use in making creamy Pinoy desserts for birthdays, special occasions, and especially the Holidays like Christmas and New Year's Day back in the Philippines.


Adding evaporated milk to the bowl.

4.  Add the melted butter.  You can also use vegetable oil or margarine if these ingredients are more readily available to you.  I heated the butter for 15 seconds using the microwave.  Make sure to put a cover or paper towel on top of the plate before using the microwave so you reduce the splattering and cleaning of buttery mess afterwards.

Adding melted butter to the bowl.

5.  Add the vanilla extract.  I used this pure vanilla extract flavoring instead of the artificial vanilla extract flavor.  Use whatever vanilla flavoring you got that is available.


Adding vanilla extract to the bowl.

6.  Use a hand mixer to blend all the wet ingredients until smooth.  You can also use a Classic Stand Mixer Machine to do all the mixing work for you.

Using a hand mixer to blend all the wet ingredients.

7.  Then add the all-purpose flour.


Adding all-purpose flour to the mixture.

8.  Add the packed brown sugar.


Adding brown sugar to the mixture.

9.  Add the baking powder.  I used this Kraft Magic Baking Powder as it gives me confidence in baking or steaming sweet cupcakes or cakes.  It allows your batter mixture to rise up evenly, giving it that fluffy and airy look.

Adding baking powder to the mixture.

10.  Add the baking soda.  I used this Arm and Hammer baking soda for my baking, cooking, and even cleaning needs.  This baking soda does not give your cake or cupcake that bitter after taste if you accidentally add too much or more than a teaspoon of it to your batter mixture.

Adding baking soda to the mixture.

11.  Add the table salt.  Use ordinary salt, iodized salt, coarse salt, sea salt - whatever salt you got prefer.  A pinch or a little bit of salt actually enhances the sweetness of your cupcake mixture making it more flavorful and appealing to the taste.

Adding table salt to the mixture.

12.  Blend the wet and dry ingredients well then set aside for 5 to 10 minutes.  This allows the baking soda and baking powder to react with the rest of the ingredients making the mixture rise to give your cake, muffin, or cupcakes that airy and fluffy light texture.

Mixing all wet and dry ingredients using a hand mixer.

13.  While waiting for the batter mixture to rise for a while, lightly brush each cupcake mold with some melted butter.

Brushing melted butter on each cupcake mold.

14.  Place six (6) pieces of the empty buttered cupcake molds inside the steamer.  Do not overcrowd to allow the heat to be properly distributed inside the steamer.  This in turn allows each of the banana cupcakes to be cooked evenly inside and outside.

Placing buttered cupcake molds inside steamer.

15.  Fill each cupcake mold with the batter mixture until it is just 3/4 full.  Do not overfill up to the rim of the cupcake mold so it does not spill.  This also allows the cupcakes to have space to wiggle that gives them that perfect dome shape structure once steamed and cooked.

Adding batter mixture into each cupcake mold.

16.  Cover and steam for 15 minutes in a pot of boiling water.  I actually poured in 8 cups of tap water into the pot or until the pot was half-filled with water.  Make sure that the water is boiling so it creates that constant and evenly distributed steam that is used to cook the banana cupcakes properly.

Placing steamer in a pot with boiling water.

17.  Allow the banana cupcakes to steam for 15 minutes.  Do not lift up the cover of the steamer once you already placed it down so the steam does not escape.  This in turn allows for the banana cupcakes to be cooked and steamed evenly.

Steaming the cupcakes for 15 minutes.

18.  After 15 minutes, quickly remove the cover from the steamer.  This will ensure that your steamed cupcakes do not get soaked with excess water from the steam that had condensed already at the bottom of the steamer cover.  Insert a toothpick to test if your cupcakes are thoroughly cooked inside.  The toothpick should be slightly dry and not so wet when you pull it out.

Removing cover of steamer after 15 minutes.

19.  Allow the steamed banana cupcakes to rest and cool off.  This will allow excess moisture on the top and bottom of each cupcake to evaporate.  I placed a clean table cloth or kitchen rag to absorb additional moisture underneath the steamer.

Allowing cupcakes to cool off after steaming.

20.  Transfer the cooled banana cupcakes to a cooling rack or a plate before removing the molds.  I used a kitchen thong to transfer each cupcake gently into this wooden chopping board for presentation purposes.  Repeat the process until you get 12 pieces of steamed banana cupcakes.

Removing cupcakes from steamer using a thong.

21.  Make sure to remove the mold from each cupcake before serving with your favorite cup of coffee, tea, or juice drink.  Spread butter on top of each simple banana cupcakes for that extra boost in creaminess and luscious flavor.  Serve and Enjoy!!!



Remove steamed banana moist cake from molds before serving.

Things That You Will Need to Make these Moist Banana Cupcake:

Here are the kitchen utensils and tools that you might also need:


  1. Cupcake Molds
  2. Steamer
  3. Cutting knife, for slicing bananas
  4. Fork, for mashing babanas
  5. Hand mixer or stand mixer
  6. Tablecloth or table rag, for drying
  7. Cooling rack, for drying

Servings or Yield:

For this Steamed Banana Cupcake Recipe, you will get 12 pieces or servings of banana cupcakes.

Thank you so much for taking the time to read this Pinoy Food Blog on making and cooking no-bake steamed banana cupcakes.  Take the time to share this Pinoy cooking recipe post for your friends and family to enjoy.  Have a great day!!!

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