Vietnamese Banana Cake

Banh chuoi is a Vietnamese cake literally full of bananas—and they provide all of its sweetness. It’s so simple, yet so amazing, marvels Candy. It’s a dense cake that would be great with a dollop of unsweetened whipped cream.

1 1/2 pounds very ripe bananas
1 egg, lightly beaten
1/4 cup whole milk
1/4 cup melted butter
3/4 cup all-purpose flour
1 teaspoon sugar

Preheat oven to 375°F. Butter an 8-inch round cake pan and line with parchment paper. Choose the firmest of your bananas, and set aside half for the top of the cake. Cut the remainder in 1/8-inch slices and place in a large bowl. In another bowl, combine the egg, milk, melted butter, and flour. Gently mix this batter into the sliced bananas and pour into the prepared pan. Slice the remaining bananas 1/16-inch thick, arrange the slices decoratively over the top of the cake batter, and sprinkle with the sugar. Bake 1 1/2 hours, until golden. The cake will puff up in the oven, and fall as it cools.

Board Links: Too Many Overripe Bananas?

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