Bánh chuối nướng - Baked banana cake/pudding

By Helen Le Published: September 18, 2012

  • Yield: 6-8 slices (4-6 Servings)

  • Toss the banana slices with sugar and rum. Chill in the fridge for at least 30 minutes.
  • Dissolve condensed milk and pinch of salt in coconut milk.
  • Tear sandwich bread into small pieces and soak in the coconut milk mixture. Set aside for 15 minutes.
  • Gently mix 2/3 of the banana slices with the mixture. Pour in a baking pan greased with butter. Flatten the surface and arrange the remaining banana slices on top.
  • Bake in a preheated oven at 175°C /350°F for 15 minutes with bottom heat only. Then brush with butter. Bake with both top and bottom heat for another 30 minutes or until the banana slices get caramelized and the edges of the cake turn golden brown.
  • Let cool completly and chill in the fridge for a few hours or overnight until set. Serve chilled. This cake can be stored in the fridge for 7-10 days.