How to Make a Steamed Chocolate Banana Cake for Buddha Jayanti

Buddha Jayanti, also known as Buddha Purnima, is one of the most spiritually uplifting days in the year. It commemorates the birth, enlightenment, and nirvana of Lord Buddha. The day is marked by quiet devotion, chanting, and making pure, sattvic offerings. This isn’t a time for heavy, rich feasts, but rather for clean, mindful food, which is essentially prasad prepared with love, devotion and restraint.

And even within those parameters, there is room for creativity and a little fun and indulgence for the soul. We’re talking about a steamed chocolate banana cake. This is a dessert that is soft, moist, eggless and made without an oven. It’s perfect for those observing a sattvic diet or anyone wanting a healthier yet decadent offering. And of course, it’s utterly delicious.

Steaming instead of baking makes this cake extra moist and fluffy without needing any eggs or fancy equipment. It also makes it accessible for home cooks who don’t own an oven. It’s also more in line with traditional Indian cooking techniques.

The fact that it has no eggs, no dairy and no refined sugar means it’s sattvic and fasting-friendly. The banana adds natural sweetness and body, so there’s no need for artificial sweeteners. Also, the cocoa offers a depth of flavor without overpowering the simplicity of the banana. And the jaggery adds an earthy richness and aligns with Ayurvedic principles.

So here’s a detailed, step-by-step recipe to make this delicious cake on your own.

Ingredients:

• 1 large ripe banana (mashed)
• ½ cup whole wheat flour (atta) or all-purpose flour
• 2 tbsp cocoa powder (unsweetened)
• ¼ tsp baking soda
• ½ tsp baking powder
• A pinch of salt
• ¼ cup jaggery powder or coconut sugar
• 2 tbsp oil (sunflower or coconut oil)
• ½ tsp vanilla extract (optional)
• 4 tbsp warm water or plant-based milk
• A handful of chopped walnuts or dark chocolate chips (optional)

Method:

1. In a large steamer or idli cooker, pour about 2 cups of water and bring it to a gentle simmer.
2. Place a stand inside and grease a small cake tin or steel bowl with oil. Line it with parchment paper if you like, though a simple greased tin works fine.
3. Cover the steamer and let it stay warm while you prepare the batter.
4. In a mixing bowl, use a fork to mash the ripe banana until smooth.
5. Then add the jaggery or coconut sugar and mix it in until it dissolves and is thoroughly combined.
6. Next, add in the oil, vanilla extract (if using) and about 2 tablespoons of warm water or milk. Mix well, making sure it's properly incorporated. It should be glossy and thick and a strong smell should start wafting through your kitchen.
7. In another bowl, add the flour, cocoa powder, baking powder, baking soda and a pinch of salt. You can sift in the flour and cocoa powder so that it's smooth and does not form lumps in the batter later. Give these ingredients a good stir so they’re evenly mixed in.
8. Now add the dry mixture to the wet banana mixture, gently folding to combine. Be slow. First add one spoon of the dry mix into the wet banana mixture, mix that in completely, then add another spoonful and so on. In this way, thoroughly but patiently combine the dry and wet mix. If the batter feels too thick, add a little more water or milk, 1 tablespoon at a time, until you get a smooth, pourable consistency. Be careful not to overmix or the cake loses its tenderness. If for some reason the batter has become too runny, add some more cocoa powder.
9. Now pour the batter into the prepared tin and tap the tin lightly to remove any air bubbles.
10. Sprinkle chopped walnuts or dark chocolate chips on top of the batter, if using.
11. Now place the tin carefully into the steamer. Cover the steamer lid with a kitchen towel to prevent the water from dripping onto the cake.
12. Steam on medium heat for about 35 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
13. Once done, remove the tin and let the cake cool for 15 minutes before demoulding.
14. Slice gently. Serve warm or at room temperature.

Tips:

• If you don't have bananas on hand, you can try using a mashed sweet potato or a grated apple.
• If you want it gluten free, substitute with oat flour or almond flour.
• If you want a more indulgent flavor, add 1 tbsp nut butter to the batter.