Vietnamese Banana Cake With Cashews
Vietnamese Banana Cake with Cashews (Chuoi Nuong)
Source: The Complete Asian Cookbook - Charmaine
Solomon
3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut
Preheat oven to 350 to 375 degrees F.
Grease 2 (8-inch) pans and
dust with flour, shaking out any excess.
Beat eggs and sugar together with an electric mixer until
mixture is thick and pale.
Use a fairly low speed.
Pour cream into
bowl and beat for a few seconds longer, just to mix.
Sift flour,
add to bowl, and stir with a wooden spoon.
Peel bananas and smash
with the flat side of a chopper, but do not mash.
Add to batter
with nuts and coconut.
Stir only until all ingredients are
combined.
Divide batter between the two pans.
Bake for 1 hour, or
until top is golden brown.
Serve warm or cold.
This is a very solid, pudding-like but
flavorsome cake.
