Vietnamese Banana Cake (Banh Chuoi)

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After my husband had visited Vietnam a couple of times and love a few of the Vietnamese dishes especially the desserts. I personally prefer a few of their savory meat and noodle dishes. I find a numbers of dessert look very rough in texture and unplatable in appearance. Well, of course, I do find some are very tasty. I baked this dessert as there were bananas in it which my husband love . A easy dessert to make.




18 ripe Chuoi Xiem (Pisang Siam)/finger bananas (Dole) bananas, peeled and diagonally thinly sliced

10 large eggs

2 cups (300g) all-purpose flour

2¾ cups (425g) unsalted butter, melted

1 can sweetened condensed milk (Any brands of your choice)

1/3 cup (90g) caster sugar/raw sugar/granulated sugar (I used raw sugar)



Preheat the oven to 400°F.  Line a 10×2 inch round baking pan with a parchment paper.

Place the sliced bananas and raw sugar/caster sugar/granulated sugar in a mixing bowl. Cover and set aside for at least 30 minutes.

Beat eggs and then combine with melted unsalted butter and condensed milk well. Add all-purpose flour and mix well. Gently fold in the sliced bananas until well combine with the batter. Transfer the banana batter into the lined baking pan and bake for 50 -55 minutes or until golden brown.

Remove the baking pan from oven to a wire rack to cool. Cover with Saran wrap and transfer to the refrigerator to chill for at 2 hours or overnight.


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