Print Recipe

Vietnamese Banana Cake with Cashews
(Chuoi Nuong)

RG

This is a very solid, pudding-like but flavorsome 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.

Source: The Complete Asian Cookbook - Charmaine Solomon


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