Rum-Soaked Vietnamese Banana Cake

Reprinted with permission from AN: TO EAT © 2016 by HELENE AN and JACQUELINE AN, Running Press, a member of the Perseus Books Group

Makes 12 servings

Ingredients

• 12 ripe bananas
• 2 cups sugar
• ¼ cup Bacardi rum
• 1½ cups whole milk
• 1 (12-ounce) can coconut milk
• 1 French baguette
• ½ cup unsalted butter, melted

Preparation

1. Peel the bananas and cut them at an angle into 1/8-inch diagonal slices. Place them in a large bowl. Cover with the soar and rum and set aside to marinate for 30 minutes.
2. Meanwhile, in another large bowl, mix together the milk and coconut milk. Cut the baguette into ¼-inch slices and press them into the milk; let the bread soak at room temperature for 10 minutes.
3. Preheat the oven to 300°F.
4. Line the bottom of a 12 x 8-inch baking pan with a single layer of the soaked bread slices. Top with a layer of marinated banana slices. Repeat the process with all of the bread and banana slices, ending with banana on top. Bake for 1 hour. To test for doneness, insert a toothpick into the center of the cake; it’s ready when the toothpick comes out clean.
5. Remove the cake from the oven and spread the butter on top.
6. Bake for 5 more minutes until golden brown. Serve warm.