Vietnamese Banana Cake with Caramel Rum Sauce
Caramel Rum Sauce:
In a bowl, combine sliced bananas and sugar, mix well to coat.
In a mixing bowl, whisk together the eggs, sweetened condensed milk, coconut milk, cinnamon and vanilla.
Whisk in the flour until incorporated. Carefully fold in the bananas.
Pour the batter on a baking pan.
Bake on a previously pre-heated oven at 180°C for 1 hour and 15 minutes or until a toothpick inserted comes out clean.
Remove from the oven and place on a rack. Allow to cool down completely.
In a saucepan over medium heat, melt the butter. Whisk in the sugar and allow to boil for several minutes. Remove from the heat and add the coconut milk, the vanilla and the rum.
Whisk to incorporate. Pour over the cake and let it get absorbed overnight (optional).