500 g peeled bananas, 1/4 inch sliced
2-3 tbsp sugar
2 tbsp rum (optional)
2 tbsp sweetened condensed milk
250 ml coconut milk
6 sandwich/ bread slices, outer crust removed
2 tbsp melted butter
pinch of salt
Toss the banana slices with sugar and rum.
Chill in the fridge for at least 30 minutes.
Tear sandwich bread into small pieces and soak in the coconut milk mixture.
Set aside for 15 minutes.
Gently mix 2/3 of the banana slices with the mixture.
Pour in a baking pan greased with butter.
Flatten the surface and arrange the remaining banana slices on top
Bake in a preheated oven at 175°C /350°F for 15 minutes with bottom heat only. Then brush the surface with thin layer of butter.
Bake with both top and bottom heat for another 30 minutes or until the banana slices get caramelized and the edges of the cake turn golden brown.
Baking time varies depending on the oven.
Keep a watch out on the last 15mins, when the surface is golden brown, take out from the oven immediately because the cake gets burned easily.
Let cool completely and chill in the fridge for a few hours or overnight until set.
Serve chilled. This cake can be stored in the fridge for 7-10 days.