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Jun 11, 2007 09:50 AM

Too Many Overripe Bananas? This is a Vietnamese Banana Cake called Bahn Chuoi The are the flat round cakes next to the white take-out carton.

Last weekend we had an Asian pot luck. One guest was unskilled in any sort of Asian cooking so I suggested this recipe to her. It was amazing and so simple. If you want to make it riht away look for the ripest bananas you can find and even then give then a day or so to blacken. You will need 1 1/2 lbs. bananas

Then grease an 8: round cake pan and line with parchment. Select the firmest ripe banana and set aside half of it for the top of the cake. Slice the remaining half and the rest of the bananas into 1/8th " slices and put them in a bowl. Mix toghter 1 egg slightly beater with 1/4 C. whole milk and 1/4 c. melted butter. Add 3/4 C. all purpose flour and combine gently with the sliced bananas. Pour into the prepared pan. Slice the ramaining banana 1/16" thick and arrange drcoratively over the top. Sprinkle with 1 tsp sugar.

Bake at 375F and bake 11/2 hours until golden. The cake will puff during baking and collapse while cooling on the rack. It is quite dense and would be nice embellished wirh a dollop of unsweetened whipped cream.

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  1. Sounds different, simple & good. But I probably couldn't do it with my stash of frozen bananas for texture reasons?

    3 Replies
    1. re: julesrules

      You could probably do it with the frozen stash it you got a firm ripe banana for the top. Pikawicca was just here and I mentioned that I had posted the recipe with a photo. She said "that was so good". It was kind of a surprise how it turned out. I will definitely buy bananas to make it agan. The woman who made it baked 2 and they all went. Nothing yo yake home. I was trying to set aside a piece for the next AM and someone took it. Also, someone took my box of Salt Sense. It is my reduced sodium salt I cook with. It was just gone! Who weird.

      1. re: Candy

        I just put this in the oven-- I had about 5 overripe bananas and it seemed a good use for them-- BTW, is it really 1.5 hours? Obviously I'll just keep an eye on it, but it seems like a long time--

        1. re: DGresh

          I made this last night; it smelled wonderful in the oven (and did take somewhere approaching 1.5 hours, though I'm not sure exactly as I was just watching it after 1 hour)-- but it seemed to me like more sugar was necessary (other than the ripe bananas there was only 1 tsp on top). If I make this again I'd add an eight or quarter cup or so to the batter