Banana cake

Banana cake

Bánh chuối

By
From
Real Vietnamese Cooking
Serves
10-12
Photographer
Michael Fountoulakis

A dessert for people with very sweet teeth! Like many Vietnamese desserts, it contains sweetened condensed milk, which was introduced by the French in the early 20th century and has maintained its popularity ever since.

Ingredients

Quantity Ingredient
9 ripe bananas
butter, for greasing
2 tablespoons sugar
5 eggs, lightly whisked
250ml condensed milk
125ml coconut milk
200g plain flour

Method

  1. Preheat the oven to 180°C. Generously butter a 24 cm diameter round cake tin.
  2. Peel the bananas and thinly slice them on the diagonal. Place on a tray, cut side up, and sprinkle with half the sugar. Set aside.
  3. Put the remaining sugar in a large bowl. Add the eggs, condensed milk and coconut milk and stir together.
  4. Add the flour and stir until just combined, taking care to not overwork the mixture or the cake will be tough. Lastly, add the sliced bananas and carefully coat them in the batter.
  5. Pour the mixture into the cake tin. Bake for 50-60 minutes, or until a skewer inserted in the centre of the cake comes out clean.
  6. Remove from the oven and let the cake cool in the tin for about 10 minutes before removing it.
  7. Cut into wedges and enjoy with coffee or green tea.
  8. This cake is best eaten on the day it is made.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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