Vietnamese Baked Banana Cake

Steps

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1. 1
   Choose ripe dwarf bananas, peel, and slice thinly. Transfer the slices to a large bowl.
   ▶ ≈0:36
2. 2
   Add sugar and red wine to the bananas. Mix well and refrigerate overnight. The longer the marinating time, the more vibrant the red color will be after baking.
   ▶ ≈0:49
3. 3
   After overnight marinating, the bananas will release liquid. Transfer the bananas and liquid to a pan and sauté for about 10 minutes, stirring occasionally.
   ▶ ≈1:02
4. 4
   In a mixing bowl, combine the coconut milk, yogurt, rice flour, and beaten egg. Stir until homogeneous.
   ▶ ≈1:10
5. 5
   Tear the bread into pieces and add to the mixture.
   ▶ ≈1:20
6. 6
   Put on gloves and mix everything by hand, ensuring the bread absorbs the liquid and softens.
   ▶ ≈1:27
7. 7
   Add the raisins and cooked banana slices to the mixture and stir well.
   ▶ ≈1:40
8. 8
   Line a baking pan with parchment paper and lightly butter the bottom and inside.
   ▶ ≈1:46
9. 9
   Transfer the batter into the prepared pan and spread evenly with a spatula.
   ▶ ≈1:53
10. 10
    Arrange the remaining cooked banana slices over the surface of the cake.
    ▶ ≈2:01
11. 11
    Preheat the oven to 170°C. Cover the baking pan with aluminum foil and bake for about 45 minutes.
    ▶ ≈2:07
12. 12
    After 45 minutes, remove the aluminum foil and bake for another 45 minutes. Watch for the banana slices at the edges to turn red and scorch first. If needed, cut a hole in a piece of foil and cover the edges and outer bananas to allow the center to brown evenly.
    ▶ ≈2:13
13. 13
    Remove the cake from the oven and let it cool. Refrigerate overnight to allow the flavors to fully develop.
    ▶ ≈2:40