Over the past 2½ months, I’ve posted many recipes that incorporate the flavors of southeast Asia. That’s because Vietnam doesn’t really have a dessert culture in the western sense. However, here is a delicious dessert that is truly Vietnamese. Not really a cake in the standard sense, this dense, rich dessert is a cross between bread pudding and coconut custard.
The Recipe
by volume by weight
3 large, ripe bananas 350 grams bananas
1/4 cup brown sugar 49 grams brown sugar
1/4 teaspoon salt 1 gram salt
3 cups cubed white bread 315 grams cubed white bread
3/4 cup rice flour 110 grams rice flour
2 tablespoons cornstarch 54 grams cornstarch
1/4 teaspoon salt 1 gram salt
1½ cups coconut milk 360 grams coconut milk
2 large eggs 136 grams eggs
1/2 cup sweetened 152 grams sweetened
condensed milk condensed milk
6 tablespoons melted butter 84 grams melted butter
Directions
Heat the oven to 375F. Line the bottom and sides of an 8 inch pan with parchment. Leave a bit of overhang that you can use later as handles to help remove the cake from the pan. Slice the bananas into thick rounds and mix with the sugar and the first measure of salt. Let stand for half an hour.
Mix the rice flour, cornstarch and salt together and then slowly whisk in the coconut milk. Whisk until completely smooth.
Add the eggs and the sweetened condensed milk and mix thoroughly. Stir in the melted butter. Add the bread and 2/3 of the bananas. Stir gently to incorporate.
Spoon the mixture into the prepared pan and arrange the remaining banana slices on top. Sprinkle with a bit more brown sugar if desired.
Bake for 35 to 40 minutes until set. This may take a bit longer depending on your oven and the pan you use. It should spring back when lightly touched in the center.
Allow the banana cake to cool completely in the pan and then use the parchment edges to carefully lift it out of the pan. I like this dessert still warm but in Vietnam it is traditionally served chilled.
Alternatives
When the banana cake is finished you can brush the top with a simple glaze if you like but I prefer mine with a little vanilla sauce or even a bit of sweetened condensed milk drizzled over the top.
This type of dessert can be made with many kinds of fruits but bananas are traditional. Stone fruits such as peaches and plums would work well.
