Banana Cake Khmer
A traditional Cambodian banana cake that is moist, sweet, and fragrant with coconut milk and ripe bananas. Perfect for a comforting dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
3 ripe bananas, mashed
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup rice flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/4 cup shredded unsweetened coconut
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and vegetable oil. Mix well until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, rice flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the shredded unsweetened coconut gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.