Cakes and pastries in general are on the rise in Vietnam. Nowadays you can often find so-called bakery shops offering cakes, mufins and other delicious pastries. I noticed this in Saigon especially at bigger shopping malls and the metro. For exactly this reason I would like to present you today my favourite Vietnamese recipe for a banana cake.
Vietnamese banana cake
Ingredients
- 2 vanilla pod
- 250 g sugar
- 500 ml coconut milk
- 3 slices of toast bread
- 2 bananas
- 2 tablespoons butter
Instructions
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First cut the vanilla beans in half and scrape out the pulp. Then put the coconut milk in a pot, add the vanilla pulp and add another half (125 g) of the sugar. Let it simmer until the sugar is completely dissolved. It is important to stir carefully when simmering, otherwise the sugar will burn very quickly.
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Next, cut the bananas into thin slices and carefully mix them with the remaining sugar. Cut the rind off the toast and soften the slices in the sweet coconut milk.
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Next, take a medium-sized casserole dish and spread it generously with butter or margarine. Now lay out the casserole dish with a layer of sugared banana slices. Then place a layer of soaked toast on top. This layering continues until the casserole dish is filled. The remaining coconut milk is poured over the layers.
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Finally, sprinkle the raw cake generously with liquid butter and place it in the oven, preheated to 180°C. The cake is then ready to serve. Bake the cake for about an hour until it is golden brown. If it turns brown much earlier, you can cover the cake with aluminium foil.
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When the cake is ready, cover it with aluminium foil and let it stand overnight (about 10-12 hours). After the infusion, sprinkle the grated almonds and coconut flakes on top.
Variation: Instead of a large casserole dish, the individual ingredients are layered into several smaller casseroles in which the cake can be served directly as dessert.