Soft, creamy, and rich Vietnamese baked banana cake is an amazing way to use up some bananas and this is not your typical banana cake. You will love the creamy pudding-like texture.
Preheat the oven to 300 F (180 C) for conventional oven, 280 F(140 C) for convection oven. Line the baking pan with parchment paper at the bottom
Soak the bananas:
It is important to choose ripe bananas but not overripe ones because we need the bananas to hold their shapes. Combine salt and water in a large mixing bowl. Peel the bananas and leave them whole. Let them soak in the salt water for at least 15 minutes and up to 30 minutes. Soaking the bananas helps to prevent the bananas from turning brown and it also gives the bananas nice reddish color after being baked
Cook the banana slices:
After soaking the banana, cut them into about 3/4 inch thick. Do not cut too thin. Pour rum and salt in a large skillet. Arrange the banana slices on top and cook over medium-low heat for about 5-7 minutes. Reserve about 20 slices to decorate the cake later
Prepare the coconut milk mixture:
Cut the bread slices into 1/2-inch cubes or thin slices. Combine all ingredients for coconut milk mixture. Add the bread and the cooked bananas and stir to combine everything. Pour into the prepared baking pan. Arrange the banana slices you reserve earlier on top
Bake the cake:
Cover the pan with a foil. Put the pan on the middle rack and bake for 90 minutes. Remove from the cake from the oven and remove the foil. Increase oven temperature to 350 F (180 C). Brush the surface of the cake with honey and melted butter mixture. Put it back into the oven and bake for another 15 minutes or until you get a nice golden brown on top
Cool the cake:
Place the pan on a cooling rack and let the cake cool in the pan completely before unmolding and serving
To serve:
Loosen the edge of the cake, put a plate on top and then carefully invert the cake upside down, peel off the parchment paper and invert it back on to a serving plate. Cut into serving size. The cake can be served room temperature or after being chilled in the fridge. It will have a firmer texture when it's cold
Notes
I use cavendish bananas. If you can get pisang awak or Thai/Siamese bananas, use them
You can use stale milk bread, Italian bread, brioche, challah, or similar bread