Banana is such a nutritious, delicious, and favorite fruit in Vietnam. From a kind of fruit that seems too familiar to us every day, with some interesting variations, we immediately have delicious snacks such as sweet banana soup, banana smoothies, banana ice cream, fried banana cake, steamed banana cake, and so on. Today, in order to try a new flavor from the bananas, we will discover the easy-to-prepare recipe for making baked banana cakes (Banh chuoi nuong).
A baked banana cake has a moderate sweetness, the creamy taste of coconut milk, the aroma of butter, neither too hard nor too soft. It is sure that you will remember the very characteristic taste of baked banana cakes if you try once.
Today we will explore the secret of baked banana cake recipe (Banh chuoi nuong recipe) and how to make it at home by yourself.
Prepare ingredients for banh chuoi nuong recipe:
- 4-5 ripe bananas
- 1 tbsp of butter
- 25 gr of sugar
- 50 ml condensed milk
- 10 gr of flour
- 2-3 slices of sandwich or 1 piece of bread
- 50 ml of fresh milk
- 50 ml of coconut milk
- 1 chicken egg
- 1 tsp of vanilla
- Cake Mold
Notes when preparing ingredients for banh chuoi nuong recipe
As you know, bananas come in many varieties. But we will use western bananas with this cake making method. Let’s choose the ripe western banana which is the most delicious one. The green bananas will be slightly acrid, not fragrant while the too ripe bananas will be soft and are easily broken when making the cake. You should buy gardened bananas that can ripen naturally and are healthy, not crushed or damaged.
Instructions on how to make banh chuoi nuong recipe:
You should choose ripe Western bananas with black spots. Those bananas will be sweet and suitable for making this type of cake. You peel off its peel and then slice into thin pieces.
Put bananas into a bowl with 25 gr sugar. Mix well and marinate 1-2 hours for sugar-infused bananas and continue the next steps.
Add the butter into a bowl and heat the water to melt. Shred the bread and put into a clean bowl. Next, add fresh milk, coconut milk, condensed milk, vanilla, one teaspoon of salt, butter, chicken eggs, and wheat flour. Mixing all ingredients, we will get a thick paste.
Cut the stencils that fit the bottom of the mold. Then, sweep a layer of butter into that mold and put the stencils on. So, it will be easier to remove the cake afterward. Next, you put a bunch of sugar-infused bananas into a cake mold, leaving a bunch of bananas to put on the top. Mix the rest of them with the egg-milk mixture.
Pour the new mixture into the cake mold, lightly press and spread evenly to have a flat face. Then put a bunch of bananas on the top. Put the cake in an oven at 160-170 degrees Celsius, baking for about 80-90 minutes. You can check if a cake is well made by sticking the toothpick in the middle of the cake. Then, lift that toothpaste to see whether it is dry or not. If it is a wet toothpaste, it is not ripe, then bake it until the cake is cooked.
Step 6: The yellow cake is removed to cool down, using a pointed knife to circle the mold. Next, gently turn the cake to the plate and store in a refrigerator for about 1-2 hours. It is better to eat a cold grilled banana cake. To make it more delicious, you cut the cake to the plate and enjoy.
Requirements of the finished product
The grilled banana cake was cooked evenly without the typical yellow color being burnt. Banana pieces are prominent on the cake, even and beautiful. When cut, the cake is soft and well-done.
When eating, you may feel the sweet, fatty flavor of many ingredients: soft sweet cake, creamy taste of eggs and coconut milk, smelling butter and vanilla, etc. All were blended harmoniously.