This is the recipes for making Quick Banana Coconut Cake – Banh Chuoi Nuong in Vietnamese way
13/4 lbs (800 g) ripe bananas (about
5 bananas), peeled and thinly sliced lengthwise
1 cup (200 g) sugar i
3/4 cup (185 ml) coconut cream
1/2 teaspoon vanilla essence
8 slices sandwich bread
2 tablespoons melted butter
Vanilla ice cream, to serve (optional)
1 Sprinkle the banana slices with 1/2 of the sugar.
2 In a small pot, heat the remaining sugar and coconut cream over medium heat until the sugar is dissolved. Add the vanilla essence and mix well. Remove from the heat.
3 Remove and discard the crusts from the bread. Briefly soak the bread in the sweetened coconut cream and transfer to a plate. Set aside.
4 Preheat the oven to 350°F (180°C).
5 Grease a cake pan (12 in/30 cm in diameter) with some butter. Arrange a layer of the banana slices on the base of the pan, then top with a layer of the bread. Repeat to lay alternate layers of banana and bread in the pan and finish the top layer with the banana slices. Drizzle the remaining butter over the top. Cover with aluminum foil and bake in the oven for about 1 hour. Remove from the heat and set aside for 12 hours before slicing.
6 Serve the banana cake with vanilla ice cream (if using).
Serves 4 Preparation time: 15 mins Cooking time: 1 hour 15 mins
