I have lots of banana at home. These ones…
We call it “chuoi cau” in Vietnamese. I found that it suits the best for baking Western cakes than any other kinds of Vietnamese banana. The final product turns out well, not as dark as using other types of banana, smells greater and looks better than other types.
- 100 gr nuts, roasted and chopped, walnut, almond, cashew… I like cashew the most! (optional)
- 230 gr ripe bananas, cut into 2 or 3 pieces
- 240 gr all-purposed flour, sifted
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 130-150 gr granulated sugar, or brown sugar is better
- 200 gr ripe bananas, sliced (optional)
- 115 gr butter, melted and cool
- 2 large eggs, slightly beaten
- 1 tsp vanilla extract
- 1 tsp rhum/bourbon/brandy… (optional)
- 1 tsp lemon juice
Preheat the oven at 350 degree F.
- In a small bowl, cover 200 gr sliced bananas with 30 gr sugar, lemon juice and wine. Set aside.
- In a large bowl, beat 230 gr bananas until smooth, use medium speed.
- Mix in eggs slowly
- then melted butter and vanilla extract
- In another large bowl, combine flour, cinnamon, 100-120 gr remaining sugar, baking powder, baking soda, salt, chopped cashew nuts. Use your whisk to mix them well.
- Mix the wet and dry ingredients together well. But do not overmix or your cake will turn out rubbery.
- Fold in the bananas which is covered by sugar, lemon juice and wine.
- Pour the batter into 8″ loaf pan.
- Bake in 60-65 minutes or the toothpick comes out clean.
Here is my babe!!
Remove the cake from the oven and let it cool completely on the rack before sliced.
Remember to let it cool before sliced! Alright, I actually never wait. I always eat the very first slice of my bread right after it’s done. Crispy outside and moist inside. Smell awesome!
The bread can be stored at room temperature up to 3 days, if possible! Mine – 2 days the longest.
Life is better with fresh baked cakes, or cookies!