Vietnamese-style banana bread, which is almost a cake, is a clever way to extend the flavors of ripe bananas and nearly stale bread. The bananas, condensed milk, and coconut milk make this a rich, dense bread, which is sometimes served with afternoon tea. Some recipes add rum and/or eggs for an even more decadent treat.
Recipe Servings: 10
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3 ripe bananas, mashed
- 1 cup torn or shredded bread
- 3 Tbsp condensed milk
- ½ cup sugar
- 1 cup coconut milk
Directions
- Preheat oven to 350°F. Grease a loaf pan or an 8-inch square cake pan using nonstick cooking spray.
- Sift together the flour, baking powder, and salt.
- Combine the bananas with the bread in a mixing bowl.
- Stir in the condensed milk, sugar, and coconut milk. Mix well.
- Gently fold in the flour mixture.
- Pour the batter into a prepared pan and bake for 60 minutes, or until golden-brown.
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