Prep 20 mins
Cook 1 hr 15 mins
A very solid but flavourful cake from a late work colleague Graham B.
- 3 eggs
- 1 cup sugar
- 3⁄4 cup cream
- 1 1⁄2 cups wholemeal self-rising flour
- 5 bananas, very ripe
- 1 cup walnuts, coarsely chopped
- 1 cup dried coconut (mix with the milk)
- 1⁄4 cup milk
- Preheat oven to 160degC (325degF).
- Beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed.
- Pour cream into the bowl and beat for a few seconds longer.
- Sift flour, add to bowl and stir with wooden spoon.
- Peel bananas and smash with the flat side of a chopper, but do not mash, add to batter with nuts and the coconut mixed with the milk.
- Stir only until all ingredients are combined.
- Grease 2 x 20cm (8”) pans and dust with breadcrumbs, shaking out excess and cook for 1 hr or until top brown, usually 1 to 1 1/4 hours.
- Serve warm or cold.
I would call this Vietnam's version of the Banana Bread I was raised on and love to pieces. After smashing the bananas, I chopped them into tiny pieces so they would integrate into the batter better. The coconut was a nice touch and added really good flavor. Overall, I think it was an "A " recipe.
This was different enough from banana bread to excite the family. I did leave out the walnuts for The Picky One but she still wasn't thrilled. Everyone else was overjoyed! I made cinnamon whipped cream to top it which was fun & delicious. It also makes a great breakfast. ;) So easy & delicious! Made for Chinese/Vietnamese New Year Tag. Thanks, Ninna!