Vietnamese Banana Pudding Cake with Cashews (Chuoi Nuong)

[Guest guest]

Vietnamese Banana Pudding Cake with Cashews (Chuoi

Nuong)

 

3 eggs

1 cup granulated sugar

3/4 cup cream

1 1/2 cups all-purpose flour

4 pounds very ripe bananas

1 cup coarsely chopped fresh cashews

1 cup grated fresh coconut

 

Heat oven to 350 to 375 degrees. Grease 2 (8-inch)

pans and dust with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer

until mixture is thick and pale. Use a fairly low

speed. Pour cream into bowl and beat for a few seconds

longer, just to mix. Sift flour, add to bowl, and stir

with a wooden spoon. Peel bananas and smash with the

flat side of a chopper, but do not mash. Add to batter

with nuts and coconut. Stir only until all ingredients

are combined. Divide batter between the two pans. Bake

for 1 hour, or until top is golden brown.

Serve warm or cold. This is a very solid, pudding-like

but flavorsome cake.

 

 

 

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