This Vietnamese cake is somewhat similar to a British bread pudding but has the consistency of a baked cheesecake with caramelised banana chunks on the top. The recipe is amazingly simple and is perfect for using up ripe bananas and stale white bread. A great alternative to the traditional banana bread!
Add 1 tsp of oil to a non stick 20 cm / 8 inch cake tin and leave it in a preheated oven at 180 C / 356 F.
In a mixing bowl, tear the bread slices into small pieces.
Add the coconut cream and let it sit for a few minutes. With a wooden spoon, mash the bread and coconut mixture into a thick paste.
Add the sugar, salt, vanilla extract, flour to the mixing bowl and combine well.
Peel and cut all but one of the bananas into thickish slices ( 1 cm / 1/3 in ) and add it to the mixing bowl. With a wooden spoon, gently combine without mashing the banana slices.
Cut the remaining banana into thin slices to decorate the top of the cake.
Take the cake tin out of the oven and pour the mixture in. Arrange the sliced banana on the top.
Sprinkle the sesame seeds over the cake and cook in the oven for 60 minutes on fan force.
At 30 and 45 minutes, check the cake top is not burning. If it looks like it is going to burn, loosely cover the cake tin with a piece of aluminium foil. Do not seal the cake.
After 60 minutes, turn off the oven ,and leave the cake in the oven for a further 15 minutes. (Remove aluminium foil if used.)
After 15 minutes take out of the oven and allow to cool at room temperature for another 30 minutes.
Leave the banana cake in the tin and let it cool uncovered in the fridge for at least 3 hours (preferably overnight). Serve chilled.