Vietnamese Banana Cake

Helga Glaesel de BlandingJune 16, 2011

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

When using bananas in baking, there has to be more that banana bread or muffins! I searched… and searched. Finally, I stumbled onto a great blog: Almost Bourdain, that sadly will not continue to post new recipes. I think it’s a very original way to use bananas in baking, other than trying to make a tart or pie.

I recommend you bake this cake if you have friends coming over, so you can finish it on the same day. It’s still edible the day after, but it does get dry. The recipe says you should refrigerate the cake, but I prefer it warm straight out of the oven served with vanilla ice cream or whipped cream.

Also, I think next time I bake it I will use more bananas…maybe 1 or 2 more, and perhaps mix a little dark rum in there, what do you think?

Helga

Vietnamese Banana Cake

Recipe from Almost Bourdain
Serves 12

Ingredients:

12 ripe finger bananas (For the best flavor, choose bananas that
are fairly ripe but not starting to turn black)
¼ cup sugar
7 eggs
1 3.5 oz tin sweetened condensed milk
9 oz unsalted butter, melted
1 ⅓ cups all-purpose flour

Procedure:

Slice the bananas thinly on the diagonal and coat with sugar. Cover and set aside at room temperature for 30 minutes.
Preheat the oven to 200C (400F). Grease a 24 cm (9 1/2 inch) round baking tin with butter and line the base with baking paper.
Beat the eggs and combine with the condensed milk and melted butter. Now add the flour and mix well, then gently fold the bananas through the batter. Pour the batter into the prepared tin and bake for 1 hour, or until the cake is cooked through and golden brown.
Transfer to a wire rack to cool, then cover and refrigerate for 1 hour before serving. (as I said on my introduction, I prefer to have this cake straight from the oven, so you may serve it hot if you like)