Recipes

Recipe: Warm Banana Cake with Coconut Sauce

This variation on the Vietnamese Banana Cake is served warm with cococut sauce or ice cream

By Caren McSherry /

Credit: Flickr/jensteele

Don’t throw away those black bananas, turn them into cake!

Try chef Chris Mills’ simple variation of the Vietnamese Banana Cake that he developed for his James Beard House menu


Ingredients


Cake:


  • 1 cup sugar

  • 4 Tbsp. unsalted butter, room temperature

  • 3 overripe bananas

  • 2 eggs

  • 1/4 cup fresh-squeezed orange juice

  • 1/2 cup all-purpose flour

  • 1 tsp. baking soda

  • Pinch salt


Coconut Sauce:


  • 1 cup coconut milk

  • 1 Tbsp. sugar

  • Pinch salt

  • 1 tsp. cornstarch dissolved in 1 Tbsp. water



Instructions

  1. Preheat oven to 350°F and butter an 8-inch or 9-inch cake pan.
  2. Cream sugar and butter in a mixer bowl with paddle attachment at medium speed.
  3. Add bananas, eggs and orange juice and mix until evenly blended.
  4. In a separate bowl, combine flour, baking soda and salt.
  5. Fold dry ingredients into the banana mixture.
  6. Transfer batter to buttered cake pan and bake until set and crispy around the edges, about 50-60 minutes.
  7. Remove from oven and allow to cool.
  8. Meanwhile, prepare coconut sauce.
  9. Combine all sauce ingredients in a saucepan.
  10. Heat gently until the cornstarch blooms and thickens the sauce.
  11. Cool sauce and reserve for serving with the warm banana cake.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
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Originally published in TV Week. For daily TV listings updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.