Servings: 4 people
Equipment
- 8-inch (20cm) Round Cake Pan
Ingredients
Banana Marinade
- 1.3 lb ripe Thai bananas (peeled) (590g)
- 2 tbsp granulated sugar
- 2 tbsp rice wine (or rum liquor)
- ½ tsp salt
- 2 tbsp melted butter
Bread Mixture
- 5 oz bread (sandwich, baguette...) (130g or 4-5 sandwich slices)
- 1 egg
- 1 small can coconut milk (5.6oz/165ml)
- 1 cup whipping cream (or milk) (250ml)
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (30g)
- 1 tbsp melted butter (15g)
- 2 tbsp vanilla instant pudding (or all purpose flour, rice flour, cornstarch, tapioca starch...)
Instructions
Make the batter:
- Slice the bananas into 0.4-inch (1 cm) pieces and marinate with salt, sugar, and rice wine (or rum) in the fridge for at least 5 hours or overnight.
- Heat a skillet over medium-low heat and stir-fry the bananas with the marinade and butter until half of the liquid evaporates.
- In a bowl, mix 2/3 of the bananas with coconut milk, whipping cream, sugar, egg, melted butter, vanilla extract, and pudding mix (or flour/starch).
- Tear the bread into small pieces and soak them in the mixture, stirring until fully absorbed. If using drier or more stale bread, add extra milk, whipping cream, or coconut milk as needed.
- Line the bottom of the baking mold with baking paper. Pour the batter into the mold and smooth the surface.
- Arrange the reserved banana slices on top of the mixture. Cover the mold with aluminum foil.
Bake the cake:
- Let the oven preheat to 300°F (150°C) for 20 minutes.
- Bake the banana cake for 1.5 hour. Then, remove the aluminum foil, increase the temperature to 390°F (200°C) and broil for another 15 minutes (or until the banana cake turns golden brown).
- Remove the cake from the oven and apply more melted butter if desired. Allow the cake to cool completely, then chill it in the fridge for 5-6 hours.
Tried this recipe?Let us know how it was!