Recipe for cooking Vietnamese Banana Cake with Cashews

Recipes from Southeast Asia :: Southeast Asian Desserts

3 eggs
1 c. sugar
3/4 c. cream
1 1/2 (one and one-half) c. flour
4 lbs. very ripe bananas
1 c. coarsely chopped fresh cashews
1 c. grated fresh coconut

Preheat oven to 350 to 375 degrees fahrenheit. Grease 2 (8-in.) 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.