Banana pudding is a Southern tradition, but sometimes you just need a quick version so that you have extra time to gossip with your friends.
• Hands-On Time: 15 minutes
• Cook Time: 15 minutes
Serves 4
Vanilla Cake
1 cup cassava flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch sea salt
1 teaspoon vanilla extract
2 tablespoons ghee, melted
2 large eggs
2 tablespoons honey
Banana Pudding
2 medium ripe bananas, sliced
2 large egg yolks
1 tablespoon pure maple syrup
1/4 teaspoon vanilla extract
Pinch sea salt
3/4 cup unsweetened almond milk
2 cups water
1 Lightly grease a 7-inch springform pan. Set aside.
2 In a large bowl, combine flour, baking powder, baking soda, and salt.
3 In a medium bowl, combine vanilla, ghee, eggs, and honey.
4 Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently mix to combine ingredients. Do not overmix. Set cake mixture aside.
5 Evenly distribute bananas on the bottom of the prepared springform pan.
6 In a small bowl, whisk together egg yolks, maple syrup, vanilla, and salt. Set aside.In saucepan over medium-low heat, heat almond milk to a low simmer. Whisk a spoonful of the milk into the egg mixture to temper the eggs, and then slowly whisk that egg mixture into the saucepan with remaining almond milk. Pour this pudding layer evenly over bananas. Refrigerate 10 minutes.
7 Carefully spoon cake mixture over pudding layer and spread evenly to edges of pan.
8 Pour water into the Instant Pot® and insert trivet or steamer basket. Place springform pan on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
9 Remove pan from pot and refrigerate at least 30 minutes to allow the dessert to set. Unlock springform pan. Flip onto a serving plate and remove springform plate. Serve.