Last weekend I had 4 medium-size leftover loaves of bread and a lot of overripe bananas. After make some frozen banana ice cream (just banana covered by coconut milk, shredded coconut and chopped peanut – my most favourite childhood ice cream, Vietnamese style), I decided to make Vietnamese banana cake which is made from those 2 main ingredients.
Preparation time: 30 minutes
Baking time: 35 minutes
- 200 gr dried breads
- 600 ml coconut milk or half coconut milk and half whole milk
- 2 eggs, slightly beaten or 100 ml coconut milk instead – up to you
- 50 gr all purposed flour, optional – if you want it thicker
- 700 gr bananas, peeled and sliced
- 150-200 gr white sugar or brown sugar or half and half
- 1 tbsp Rhum wine
- 2 tsps lemon juice
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Cut the breads into pieces, place in the oven at 210 degree F in 30 minutes or until they are completely dry (as below image)
- Preheat the oven at 350 degree F.
- In a medium bowl, mix together bread, coconut milk, whole milk, eggs, flour (if any), salt. Set aside. NOTE: It’s easier if you crush the breads into smaller pieces.
- In a non stick loaf pan, mix together sliced bananas, sugar, Rhum wine, lemon juice until sugar covers bananas well.
- Place bananas in the oven in 10 minutes. Sugar is almost dissolved then.
- Remove the pan from the oven. Mix together the bread mixture and banana mixture. Add in vanilla extract and mix well.
- Pour the batter into a 10-inch round/square pan.
- Bake in 30-35 minutes or until the toothpick comes out clean.
- Remove the pan from the oven and let the cake cool completely in the pan before slice it.
If you don’t use flour, the cake still has nice texture (as I did) and you don’t realize any bread crumb when you eat. It should be kept in the fridge up to a week (and it will get thicker then).
Enjoy dear! Don’t waste any leftover food in your kitchen!