Baked Banana Cake with Coconut Milk

Name: Baked Banana Cake with Coconut Milk
Cuisine: American
Ingredients: 1/2 bunch ripe bananas; 3-4 dense baguettes (or 1/2 loaf of sandwich bread); 1 can coconut milk (about 13.5 oz); 1/3 cup fresh milk (about 100 ml); 1/2 cup sugar (about 100 grams); 3 1/2 tablespoons sweetened condensed milk (about 50 ml); 1 teaspoon vanilla extract; 3 1/2 tablespoons red wine (or rum) (about 50 ml); 1/3 cup rice flour (about 50 grams); 1 1/2 teaspoons salt; 1 egg

Dibee @dibee

Tổ ong🐝

After checking out some recipes from experts on Cookpad and experiencing several failures, I finally nailed down a foolproof banana cake recipe for those who just bought an oven and want to try baking without hesitation. The ingredients are easy to find, inexpensive, and the flavor is a nostalgic reminder of our childhood 💙

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Ingredients

1/2 bunchripe bananas
3-4dense baguettes (or 1/2 loaf of sandwich bread)
1 cancoconut milk (about 13.5 oz)
1/3 cupfresh milk (about 100 ml)
1/2 cupsugar (about 100 grams)
3 1/2 tablespoonssweetened condensed milk (about 50 ml)
1 teaspoonvanilla extract
3 1/2 tablespoonsred wine (or rum) (about 50 ml)
1/3 cuprice flour (about 50 grams)
1 1/2 teaspoonssalt
1egg

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Steps

1

Choose ripe bananas with blackened skins for the best flavor. Peel and slice the bananas into thin rounds. Place them in a large bowl, add 1/4 cup sugar (about 50 grams) and 3 1/2 tablespoons rum (or red wine) + 1 teaspoon salt, and mix well. Marinate overnight in the refrigerator. The longer you marinate, the redder the cake will be when baked.
2

In another bowl, combine coconut milk, fresh milk, sweetened condensed milk, 1/4 cup sugar (about 50 grams), 3/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1 egg, and 1/3 cup rice flour (or all-purpose flour). Tear the bread into small pieces and add it to the mixture. Wear gloves and squeeze the mixture to help the bread absorb the liquid. Let it sit for at least 1 hour to allow the bread to fully absorb the liquid.
3

(*) Tip: If you use stale bread, it will be drier and absorb the liquid quickly. You can also dry the bread in the oven for a short time.
4

Preheat the oven to 375°F (190°C) for 20 minutes (if your oven is strong, 350-355°F (175-180°C) is fine). Line a baking pan with parchment paper and grease both the paper and the sides of the pan.
5

There are two ways to layer the cake: 1/ Spread a layer of bread, then a layer of bananas, followed by another layer of bread, and finally arrange the remaining bananas on top in an even layer.
6

The second method is to mix some of the marinated bananas into the bread mixture, then pour it into the pan to the desired thickness (don't make it too thick or it will take longer to bake). Arrange the remaining bananas on top for decoration.
7

Bake the cake at 340-355°F (170-180°C) for 2 hours. After baking, leave the cake in the oven to develop a deeper color. Place the cake on the second rack from the bottom to prevent the top from burning. Use both top and bottom heat with a fan.
8

Tip: Usually, after 1 hour and 30 minutes, the cake will be browned on the outside but not in the middle. At this point, cut a piece of aluminum foil with a hole in the center and cover the cake, leaving the unbrowned center exposed. Bake for another 30 minutes to ensure even browning.
9

Once baked, let the cake cool and refrigerate overnight. It's best enjoyed cold the next morning. Good luck ✊🏻😊 Making these (easy) cakes isn't hard at all, right? Hehe 😁