Banana Cake with Walnuts Vietnamese Chuoi Nuong
Indulge in the rich, tropical flavors of Banana Cake with Walnuts, a Vietnamese-style Chuoi Nuong that’s as comforting as it is unique. This moist and tender cake combines mashed ripe bananas, creamy coconut milk, and a hint of vanilla for an irresistible aroma, while chopped walnuts add a delightful crunch in every bite. Perfectly balanced with just the right amount of sweetness, the cake is baked to golden perfection and topped with a generous sprinkle of walnuts for a nutty finish. Simple yet sophisticated, this banana cake recipe embodies the essence of Vietnamese cuisine, making it an ideal dessert for family gatherings, tea time, or whenever you’re craving a touch of Southeast Asian inspiration. Serve it warm or at room temperature, and don’t forget to drizzle it with extra coconut milk for a decadent twist.
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 100 grams sugar
- 200 milliliters coconut milk
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 80 grams walnuts
- 50 grams butter (melted)
Instructions
Preheat your oven to 180°C (356°F). Grease and line a loaf or cake pan with parchment paper.
Peel the ripe bananas and mash them in a large mixing bowl until smooth.
Add the sugar, melted butter, coconut milk, and vanilla extract into the mashed bananas. Mix well using a whisk until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the banana mixture, folding gently with a spatula until just combined. Be careful not to overmix.
Crack the eggs into the mixture one at a time, stirring well after each addition.
Chop the walnuts into small pieces and fold half of the walnuts into the batter. Reserve the remaining walnuts for topping.
Pour the batter into the prepared pan. Sprinkle the reserved walnuts evenly over the top.
Place the pan in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy this Vietnamese-inspired treat as it is, or with a drizzle of coconut milk for extra indulgence!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 37.8 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 174.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
