Banana Cake With Walnuts (Vietnamese Chuoi Nu’o’ng)

A very solid but flavourful cake from a late work colleague Graham B.

• Ready In: 1 hr 35 mins
• Yields: 2 cakes

Ingredients

• 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

Directions

1. Preheat oven to 160degC (325degF).
2. Beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed.
3. Pour cream into the bowl and beat for a few seconds longer.
4. Sift flour, add to bowl and stir with wooden spoon.
5. 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.
6. Stir only until all ingredients are combined.
7. 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.
8. Serve warm or cold.