Vietnamese Banana Cake

Ingredients

• 3 ripe bananas, mashed 3 ripe bananas, mashed
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, combine the mashed bananas, granulated sugar, coconut milk, and vegetable oil. Mix well until the sugar is dissolved.
3. 3.
   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. 4.
   Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
5. 5.
   Stir in the vanilla extract.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, slice and serve the Vietnamese Banana Cake on its own or drizzle with sweetened condensed milk for added sweetness.

Treat your ingredients with care...

• Ripe bananas — Use bananas that are fully ripe with brown spots on the skin. They will provide the best flavor and sweetness to the cake.

Tips & Tricks

• For added texture, you can fold in some chopped walnuts or shredded coconut into the batter before baking.
• If you prefer a stronger coconut flavor, substitute coconut oil for vegetable oil in the recipe.
• Make sure to let the cake cool completely before slicing to ensure clean and neat slices.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Vietnamese Banana Cake as a delightful dessert after a Vietnamese-inspired meal. It can be enjoyed warm or at room temperature. For an extra touch of indulgence, drizzle each slice with sweetened condensed milk.

Presentation advice

To enhance the presentation of the Vietnamese Banana Cake, dust the top with a sprinkle of powdered sugar before serving. You can also garnish each slice with a slice of fresh banana or a sprig of mint for a pop of color.