Banh Chuoi Nuong (Vietnamese Banana Cake)

Inspiration:
The Amazing Race's pit stop in Vietnam
and
this recipe


Ingredients:

• 1.25 lbs ripe bananas
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 2 tablespoons melted butter
• 1 cup coconut milk
• 7 slices of sandwich bread
  

Instructions:

1. Slice the banana diagonally and sprinnkle with half the sugar. Cook the remaining sugar in coconut milk until dissolved, then add the vanilla. Remove crusts from the bread. Soak the bread in the sweetened coconut milk.
2. Butter a 12-inch non stick pan. Arrange a layer of banana on the bottom of the pan. Cover with a layer of bread, then another layer of bananas, another bread layer, and then finish with a layer of bananas, another bread layer, and then finish with a layer of bananas. Drizzle the remaining butter over the top, then cover with foil and bake in a preheated oven at 350 F for 1 hour.
   
3. Rest for 12 hours before cutting.

Notes: This bread pudding-like dessert was really easy and quick! I assembled this dish in a pie pan, and I only had one layer of bread and two layers of bananas. It tastes much better than it looks.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

TWD: Blueberry Crumb Cake

Inspiration:
Sihan of Befuddlement chose this week's recipe!


I thought it was tasty and not too much of a production. It is definitely a step up from the Betty Crocker Blueberry Streusel Muffins I have so enjoyed over the years. :)


Tim's Rating: 8/10
Liz's Rating: 8/10


Next week on TWD: Coconut Butter Thins

TWD: Lemon French Yogurt Cake

Inspiration:
Liliana of My Cookbook Addiction chose this week's recipe and will be posting it on her blog.

I skipped the optional marmalade glaze because I didn't want it to be too sticky. It was a simple, delicious bread, sort of like a lemon pound cake. It would be a nice thing to take to a friend's home or to serve to overnight guests.

This was easy to make. I used a dark metal pan, and my loaf didn't seem to rise as much as others. It was also done earlier than the recipe described.

I am a little late posting this because... I am lazy. I baked this on Sunday but didn't get the photo uploaded in time. Whoops!


Tim's Rating: 8.5/10
Liz's Rating: 8/10


Next week on TWD: Blueberry Crumb Cake (!)

TWD: Mini Chocolate Armagnac Cakes

Inspiration:
Lyb of And Then I Do The Dishes chose the Chocolate Armagnac Cake and will be posting the recipe.


After discussing this recipe with Bridget, I decided to only prepare one third of the recipe and fill as many ramekins as necessary... which ended up being two. I decided not to glaze them, but I would do so if I were making the cake for a group. I enjoyed making this recipe-- it was definitely different than any chocolate cakes I have made before! I loved the moist texture.

The recipe had a few different options; I went with the ground walnuts, prunes, and brandy.


Tim's Rating: 8.5/10
Liz's Rating : 8.5/10


Next week on TWD: Lemon Cup Custard

TWD: Fresh Ginger and Chocolate Gingerbread

This week's TWD recipe was chosen by Heather of Sherry Trifle, who should post the recipe sometime today. You can also find it on page 212 of Dorie's book.

I had never made gingerbread before--I am not a huge fan of molasses, and I think that's why I didn't love this recipe. I must say the icing is amazing! I used an 8x11-inch pan, and the batter fit perfectly.


Liz's Rating: 7.5/10 (9.5/10 for the icing)
Tim's Rating: 8/10


Next week on TWD: World Peace Cookies