Vietnamese Baked Banana Cake with Raisins – Bánh chuối nướng nho khô
Vietnamese Baked Banana Cake with Raisins - Bánh chuối nướng nho khô
By Helen Le Published: October 13, 2020
- Prep: 45 mins
- Cook: 45 mins
- Ready In: 1 hr 30 mins
- Yield: 1 (6-8 Servings)
Oh look at the banana cake with red extract mixing with sweet & nutrious raisins, which makes a completely tasty dessert for afternoon tea. Let’s get into the kitchen and make this gorgeous cake!
- Dwarf bananas – choose the ripe ones, peeled and sliced thinly. Transfer into a large bowl, add 50 grams of sugar and 50ml of wine (rum is fine ). Marinate overnight in the refrigerator. The longer the bananas are marinated, the more beautiful the red color extract will come out when baked.
- After 1 night, your bananas start to extracting red extract. Transfer into a pan and sautee for about 10 minutes. Stir regularly yet slightly to avoid burning or crushing the bananas.
- In the mixing bowl, add coconut milk + yogurt + rice flour + one beaten egg and mix well into a mixture. Next, shredd the bread and drop into the mixture. Invite your kids to join this part for fun, I’m sure they will love it. Then wear a pair of plastic gloves and start squeezing the bread to absorb the liquid mixture and soften. You can choose the old bread which is drier, when you soak them into the liquid mixture they will absorb the liquid quicklier and dissolve more easily.
- To add more flavour to the banana bread, I add 100g California raisins with natural sweetness, no sugar added. Then add 2/3 of the sauteed bananas into the bowl and stir well.
- Line the parchment paper on the bottom of your baking pan and slightly butter the bottom and inside of the pan. Pour the batter in and use a spatula to spread the batter evenly. Last but not least, place the rest of sauteed banana slices all over the surface of the cake.
- Preheat your oven at 170 degree Celsius. Cover the baking pan with aluminum foil and bake for45 minutes then remove the aluminum foil and bake for another 45 minutes. At the end of the time, remember to have a check on your cake. The bananas around the border of the pan will turn red and scorch first . At that time, cut a piece of aluminum foil, cut a hole in the middle and cover the cake surface so that it covers the rim, so that the banana in the middle will turn red evenly.
- After finished, remove the cake out of the oven and let cool. Then store in the refrigerator until the next day to seize the best flavour of the cake.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!