What’re you gonna do with leftover breads and overripe bananas?

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.

Level: Easy

Preparation time: 30 minutes

Baking time: 35 minutes

You need

  • 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)

    Breads after dry in the oven
  • 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.
Vietnamese banana cake
Vietnamese banana cake

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!




Chilling Friday night with basic vanilla chiffon cake

Vanilla chiffon cake
Vanilla chiffon cake

This kind of cake is very quick to make (only long baking time in the oven), fluffy, soft, moist and it’s simply difficult to stop yourself from your inside voice “Alright, one more piece…”

So it’s time to grab few simple ingredients and make this fluffy cutie

  • 6 eggs, at room temperature, separated egg whites and egg yolks
  • 200 gr all purposed flour, sifted
  • 25 gr cornstarch, sifted
  • 150 gr powdered sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/2 cup (120 ml) veggie oil (I used soybean oil)
  • 3/4 cup (180 ml) whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar


Notes for you: I found it is easier to separate the eggs when they are not new (like 1-2 days after bought from store) and/or when they are still cold. But if you separate them when they are cold, then let them chill until they are back to room temperature. And do note that the bowl and the whisk of your stand/hand mixer must be completely clean and dry.

  • Preheat the oven at 330 degree. Do not grease the pan.
  • In one bowl, mix well flour, cornstarch, baking powder, salt, 3/4 of the sugar
  • Then mix in the egg yolks, milk, oil and vanilla extract. Mix until incorporate.
  • In another bowl, beat the egg whites with maximum speed, mix in cream of tartar when it is foamy and has small bubbles. When it has soft peak, mix in the remaining sugar and continue beating it until stiff peak.
  • Divide the egg whites into 3 parts. Mix well 1/3 egg whites into the egg yolks mixture.
  • Gently fold the egg yolks mixture into the 2/3 egg whites. Do not over-mix the batter.
  • Pour the batter into the pan. Bake for 55-60 minutes or until the toothpick comes out clean. You may want to cover the top by aluminum foil after first 25-30 minutes.
  • Remove the pan from the oven and turn it upside down. Let it completely cool before remove the cake from the pan.

Last step: Enjoy it dear 🙂

Recipe was adapted from joyofbaking.