Ingredients for Banana Cake With Walnuts Vietnamese Chuoi Nuong
- 3 large eggs
- 175g granulated sugar
- 120ml heavy cream
- not specified
- 4 ripe bananas
- 100g chopped walnuts
- not specified
- not specified
- 200g all-purpose flour
- 1 tsp baking powder
- 60ml coconut milk
- 1/4 tsp ground cinnamon
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How to Make Banana Cake With Walnuts Vietnamese Chuoi Nuong
- Preheat oven to 160°C (320°F). Grease and flour two 20cm (8-inch) round baking pans.
- In a large bowl, beat 3 large eggs and 175g granulated sugar with an electric mixer on low speed until pale and thick (about 5 minutes).
- Add 120ml heavy cream and beat for another 30 seconds.
- In a separate bowl, sift together 200g all-purpose flour and 1 tsp baking powder. Gradually add to the wet ingredients, mixing with a wooden spoon until just combined.
- Peel 4 ripe bananas and coarsely mash them with a fork (do not over-mash). In a small bowl, combine the mashed bananas with 100g chopped walnuts, 60ml coconut milk, and 1/4 tsp ground cinnamon.
- Gently fold the banana mixture into the batter until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
631g
Fat
194g
Carbs
67g
