This is going to be a very short post as there is no history behind this cake and me. It’s all new but exciting and hopefully one day I’ll be telling you how this cake, although discovered just recently, became one of my/our favourites. In one of my new posts – of course. Until then I have to rely on my common sense and baking skills as I heard only a story about it.
You know how it is…well, just in case you don’t, I’ll tell you. You hear a story and you want to trust it. You see a photo and you want to see it “alive”. You ache for a new challenge and you have to follow that. You’ve got the burning sensation in your fingers and it just won’t stop until something is – baked! That’s how it is. This time it was about a banana cake. Not any banana cake but the Vietnamese banana cake. Can you believe that I heard about it just a few days ago. I feel like I missed something – big time. So it’s reimbursing time! It’s fun time and it’s baking time. Would you like to join me in this part?
My favourite part of this cake is that you get to use ingredients like stale bread. Something that, god forbidden, might be even thrown away because of its lack of freshness. The idea of using every crumb of bread is good enough but the idea of using stale bread to create a completely new dish is wonderful and so rewarding. Another reason that got me all stirred up about this cake is the idea of baked bananas. Like properly changing the scientific state of bananas! If I have any resistance over food, that would be a peeled and not immediately eaten banana. Trust me I know what I am talking about as the banana cakes I have seen in the past were all with fresh bananas introduced with loads of overly sweet cream on a dry and not so tasty sponge. Ok, I might lose some of my admirers from back home now but I promise you once you taste this one it might change your perspective too.
This recipe is actually a very creative one as you get to chose the shape, size and amount you want to create.
I’ve used different shapes and sizes of baking tins and they all worked. This recipe is for 16 cm round baking tin.
2 bananas sliced lengthwise
1 tablespoon raw sugar
2 tablespoons honey
15 stale bread slices
200 ml coconut cream
100 ml coconut water
2 tablespoons coconut oil
2 tablespoons raisins
cinnamon and powdered sugar for dusting
Heat oven to 180C. Line baking tin with baking paper.
Arrange sliced bananas onto the bottom of the baking tin and sprinkle with raw sugar.
Mix coconut cream with coconut water in a small pot. Add honey and place on the stove on a low heat. Stir until honey is dissolved then remove from the stove. Pour into larger dish, one which will be easiest to use to soak bread slices.
Once bread is well soaked place/arrange on top of the bananas. I made five layers using three pieces of bread for each layer adding raisins in between.
Melt coconut oil on a very low heat and add a bit of the coconut cream mix leftovers and pour over the cake making sure all the liquid is soaked before placing into the oven.
I prefer this one when it is cooled, the next day is even better. Dust with powdered sugar and cinnamon before serving. It’s very rich in flavour and I like it as it is but whipped cream can be added for serving if desired.