Banana Cake with Cashews (Chuoi Nuong) Recipe

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Banana Cake with Cashews (Chuoi Nuong)

From Dorothy McNett's recipes at A Vietnamese pudding cake. The bananas need to be very ripe. Serve with any fresh fruits, grapes, etc.

3 eggs
1 cup raw sugar
3/4 cup cream or half and half, or use hemp milk, etc.
1 1/2 cups all purpose unbleached flour
4 very ripe bananas
1 cup coarsely chopped raw cashews
1 cup grated coconut

kiwi and other fruits for serving

Preheat oven to 350 degrees. Lightly oil or butter two 8 inch round cake pans and set aside. In batter bowl using electric beater, beat the eggs and sugar together until very thick and pale looking. Now beat in the cream. Remove the beater and using a spoon or spatula blend in the flour. Peel and smash up the bananas, not necessary to totally mash them. Add to the batter along with the cashews and coconut, mixing to blend. Scrape into the prepared pans and bake for about 45 - 50 minutes or until top is a nice golden brown. Serve warm or cold and is nice with sliced fresh kiwi or berries or other fruits as desired or not.

Recipe created 2017-10-30.

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