Tuesday, November 16, 2010
~ Vietnam Banana cake ~
-12 ripe finger bananas (For the best flavour, choose bananas that are fairly ripe but not starting to turn black)
-60 g (2 1/4 oz / 1/4 cup) caster sugar
-380 g (13 1/2 oz) tin sweetened condensed milk
-250 g (9 oz) unsalted butter, melted
-200 g (7 oz / 1 1/3 cups) plain (all-purpose) flour
- sedikit esen vanilla
1. Slice the bananas thinly on the diagonal and coat with sugar. Cover and set aside at room temperature for 30 minutes.
2. Preheat the oven to 200C (400F). Grease a 24 cm (9 1/2 inch) round baking tin with butter and line the base with baking paper.
3. Beat the eggs and combine with the condensed milk and melted butter. Now add the flour and mix well, then gently fold the bananas through the batter. Pour the batter into the prepared tin and bake for 1 hour, or until the cake is cooked through and golden brown.
4. Transfer to a wire rack to cool, then cover and refrigerate for 1 hour before serving.