Vietnamese Banana Cake- Banh Chuoi

When bananas get overripe they become a deep yellow with large brown spots. They are at their sweetest at this point, which is a good time to use them in this easy and delicious cake.

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Course: Dessert

Cuisine: Southeast Asian, Vietnam

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Author: My Hungry Traveler

Equipment

8-inch round cake pan
Wire baking rack
medium and small bowls
Parchment paper

Ingredients

1½ lbs Very ripe bananas
1 large Egg, lightly beaten
¼ cup Unsalted butter, melted and cooled
¼ cup Whole milk
½ cup Sugar + 1 tsp for topping cake
¾ cup All-purpose flour

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Instructions

Prep - Grease pie pan lightly with oil and place a circle of parchment covering the bottom. Position the rack to the middle of the oven and preheat to 375°F (190°C).
Peel bananas. Cut least ripe banana in half and reserve one of the halves for garnish. Cut remaining bananas crosswise into ⅛-inch slices. Place in a bowl.
Make Batter - In another bowl, lightly beat the egg and then beat in the milk and butter. Pour over bananas. Stir in the sugar. Slowly mix in the flour to incorporate.
Bake Cake - Pour batter into the cake pan and shake to level the batter. Slice the remaining banana half into ¼-inch slices. Decorate the top of the cake with slices and then sprinkle 1 tsp sugar over the top. Bake for 1¼ to 1½ hours until the top is golden brown an a toothpick inserted into the middle comes out clean.
Transfer to a baking rack to cool. Cut between the cake and the pan with a sharp knife to loosen the cake. Unmold the cake onto a serving plate. Cut into slices and serve.

Notes

Cake will deflate slightly while cooling.

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