Soak the bananas with 2 tablespoons brown sugar for 1 day. Use stale bread (2-3 days old is best), and cut it into small pieces. Dissolve the brown sugar in the coconut milk, then add the bread and mash until soft. Reserve 1 tablespoon coconut milk and a little butter to brush on top of the cake for a nice finish.

Add the flour and mix well. Then add the softened butter and vanilla extract.

Grease a baking pan. Slice the bananas in half and arrange them on the bottom of the pan. Sprinkle a little almond on top, then cover with the bread mixture. If you have leftover bread mixture, mix in the sweetened condensed milk. Add another layer of bananas and repeat until all ingredients are used.

Top with another layer of bananas and almonds, then sprinkle a little brown sugar over the bananas for a golden finish. Preheat the oven to 300ºF and bake for 60-70 minutes. When the top starts to brown, remove from the oven and brush with the reserved coconut milk and butter. Return to the oven and bake until the cake is set and dry.

The cake should be evenly golden and very fragrant.