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

“A very solid but flavourful cake from a late work colleague Graham B.”
READY IN:
1hr 35mins
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

  • 3 eggs
  • 1 cup sugar
  • 34 cup cream
  • 1 12 cups wholemeal self-rising flour
  • 5 bananas, very ripe
  • 1 cup walnuts, coarsely chopped
  • 1 cup dried coconut (mix with the milk)
  • 14 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.

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