The banana cake is moist from ripe banana with coconut and a caramel note, the Vietnamese style. I mash banana that is well ripe so the crumb stays soft and sweet.
With simple ingredients and straightforward instructions, this cake is easy to prepare and perfect for any occasion, whether as a snack or a dessert after a meal.
Delicious Vietnamese Banana Cake Recipe
This cake combines the natural sweetness of bananas with the creaminess of coconut milk, baked to perfection and topped with a luscious caramel sauce. The recipe takes about 1 hour from start to finish and serves about 8 people.
Ingredients
- 3 ripe bananas mashed
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup caramel sauce for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, coconut milk, sugar, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
- Combine Dry Ingredients: In another bowl, sift together the flour, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Drizzle: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. After fully cooled, drizzle with caramel sauce before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 250kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 39g
Bake it until a skewer comes out clean.
