Vietnamese Banana Cake with Cashews
(Chuoi Nuong)

This is a very solid, pudding-like but flavorful cake.

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 3/4 cup cream
• 1 1/2 cups all-purpose flour
• 4 pounds very ripe bananas
• 1 cup coarsely chopped fresh cashews
• 1 cup grated fresh coconut

Instructions

1. Heat oven to 350 to 375 degrees F. Grease 2 (8 inch) pans and dust with flour, shaking out any excess.
2. Beat eggs and sugar together with an electric mixer until mixture is thick and pale. Use a fairly low speed.
3. Pour cream into bowl and beat for a few seconds longer, just to mix.
4. Sift flour, add to bowl, and stir with a wooden spoon.
5. Peel bananas and smash with the flat side of a chopper, but do not mash. Add to batter with nuts and coconut. Stir only until all ingredients are combined.
6. Divide batter between the two pans.
7. Bake for 1 hour, or until top is golden brown.
8. Serve warm or cold.

Attribution

The Complete Asian Cookbook - Charmaine Solomon