Banh Chuoi.jpgWe love to share with you ours and others recipes. So there you go with the first posted recipe of our delightful Banana Cake. Enjoy baking!

Bánh Chuối Nước Cốt Dừa Đậu Phộng
Banana Cake with Coconut Sauce and Peanuts

1 Baguette or 2 Banh mi (or 6 white toasts)
2 Eggs
4 Cups of wheat flour
2 Teaspoons vanilla essence
1/2 Cup sugar
1 tps Salt
9 Bananas
2 Shots rum
2 tps Melted butter

Peel and cut all bananas into slices. Put them in a bowl and add rum, sugar, salt and vanilla essence to marinate. Take 1/4 out and chill them in the fridge for about 30 minutes. We will use them to decorate the cake later on.

Tear the baguette into pieces and put them in a large bowl.
Put the wheat flour in a small bowl and add 3 cups of milk to it and the eggs and mixed them altogether. Add this then to the large bowl filled with bread crumbs.
Now at the 3/4 bananas that you have left outside to the mixture.

Now, use the melted butter to brush your baking pan. Then put the mixture now into a baking pan. Take the 1/4 of bananas out of the fridge and decorate them onto the top of the cake.

Put the cake now into the preheated oven at at 175°C /350°F for 15 minutes with bottom heat only.

Then brush with butter. Bake with both top and bottom heat for another 30 minutes or until the banana slices get caramelised and the edges of the cake turn golden brown.

Let cool completely and chill in the fridge for a few hours or overnight until set. Serve chilled. This cake can be stored in the fridge for 7-10 days.

3 tbsp tapioca pearls
1/2 cup warm water (for soaking tapioca pearls)
2 tsp rice flour
400ml coconut milk
1/4 cup sugar
1/4 tsp salt
3/4 cup water

Soak the tapioca pearls in warm water for 5 minutes and then drain (discarding the water). Combine the rice flour with 1 tbsp water and stir until smooth. In a saucepan, add the coconut milk, sugar, salt, water and rice flour mixture.  Stir until the sugar is dissolved.  Add the tapioca pearls and gently combine.

Cook the sauce over medium low stirring every minute.  As soon as the sauce starts to bubble, reduce the heat to Low.  Cook the sauce for another 8 minutes making sure to stir every minute.  Turn off the heat and allow the sauce to cool for 20 minutes.
When cooking the coconut sauce, be sure to stir every minute and scrape the bottom of the pan to prevent the tapioca pearls from sticking to it.  This sauce needs to be cooked slowly and allowed to set-up and thicken.  If you prefer a much thicker coconut sauce, reduce the water to 1/3 cup.  You can always add more hot water later, if you decide you want it saucier.

TIPP: Decorate the slices of cake on a white plate us honey to add some little spots onto the plate. Then spread some coconut flocks. Now put two slim slices of banana cake on the plate. Pour the coconut sauce onto it, add a little of coconut flocks and then last but not least handful of crushed roasted peanuts.

If you don’t have baguette or banh mi, you can alternatively use white sandwich bread. Instead of white sugar you can use brown sugar or condensed milk.