This cake was inspired by foreigners in the French colonial era when a baker came up with her own secret recipe for this popular dessert. She mixed coconut milk and fresh milk with bread and bananas then baked the mixture in a thick cast-iron cooker. The end result was lovely and fragrant.
When you are relaxing on the front porch with a cup of tea in the morning, immerse yourself in nature as the birds sing and the sun shines through the leaves, and indulge in this slightly sweet banana cake.
- 200ml coconut milk
- 1 cup red wine
- 1 loaf bread
- 220ml fresh milk
- 100g sugar
- 50g flour
- 2 eggs
- 50g butter
- Pinch of salt
- 1kg ripe bananas
- Cut bananas into three pieces vertically or in round thin slices. Mix with red wine and 50g sugar and let sit overnight. Then simmer the mixture to caramelize the bananas.
- Tear bread into small pieces, mix with coconut milk, fresh milk and salt. Soak for 30 minutes until the bread rises completely.
- Beat eggs, flour, melted butter and sugar together. Add some of the cooked banana to the mixture.
- Pour the flour mixture into a tin, add another layer of banana, repeat 2-3 times (thin layers will shorten baking time).
Heat oven to 170oC for 10 minutes. Cover tin with foil, then bake for 60 minutes. Remove tinfoil and bake for another 30 minutes – until a skewer inserted into centre comes out clean. Remove from oven, let cool and place in the freezer to enhance flavour.
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