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Cách làm bánh chuối nướng

Cách làm #1:

Vật Liệu:
1 lon nước cốt dừa
1 1/2 chén sữa tươi (Ngày xưa mình đâu có sữa tươi , pha sữa ông thọ hay sữa con chim há HY)
1 chén lưng đường
Một ổ bánh mì
Chuối chín thật chín 5 trái to (nếu chuối nhỏ thì thêm vào tùy ý)
Cách Làm:

Nước dừa , sữa và đường khuấy đều , xé bánh mì nhỏ ngâm vào (HY Nhớ là bánh mì mềm trong dung dịch trên, mình múc lên thấy sền sệt nặng muỗng là được )
Chuối cắt xéo cho đẹp , lót khuôn bằng giấy. xếp một lớp bánh mi`, một lớp mỏng chuối, cho đến khi hết. Trên mặt xếp chuối cho đẹp.

Lò nóng 375 độ F - nướng khoảng 45- 1 tiếng. Muốn thơm cho thêm bơ chừng 2 ba muỗng. 

Ngô Đồng (dactrung)

 Cách làm #2:

1. Chuẩn bị:

- Chuối: lột vỏ, nấu nước sôi, luộc sơ để chuối không bị chát, vớt ra, rửa sạch, để ráo, xắt khoanh dày độ 5 ly đến 1
phân, cho 400g đường vào trộn đều, để khoảng 1g cho chuối thấm đường
- Dừa : vắt lấy 50g nước cốt và 100g nước dão
- Lá dứa: rửa sạch, cắt khúc xay nhuyễn, vắt lấy 50g nước
- Bánh mì: xé nhỏ , cho vào thau
- Bột mì + đường + nước lá dứa + nước dão dừa + muối + vani quậy chung, đường và bột tan hết, lược hỗn hợp này vào thau
bánh mì, ngâm độ 10 phút
- Khuôn: lót giấy, cho 1 muỗng súp bơ vào thoa đều dưới đáy và chung quanh thành khuôn.

2. Nướng bánh:

- Múc hỗn hợp bánh mì vào khuôn dày khoảng 2 phân, san cho bằng mặt, xếp lên một lớp chuối cho bít hết lớp bột
- Hỗn hợp bánh mì còn lại, cho sữa đặc vào trộn đều rồi múc tiếp vào khuôn phủ lớp chuối vừa xếp, kế đến bột, kế đến lớp
chuối. Sau cùng bột còn dư cho lên mặt và san cho bột bằng mặt
- Cho bánh vào thùng nướng, để lửa trung bình, độ 1 giờ lấy bánh ra rưới nước cốt dừa lên mặt bánh và nướng tiếp. mặt bánh
vàng là chín, lấy ra rưới bơ còn lại lên mặt, để bánh nguội cho vào tủ lạnh. Khi ăn lấy ra, bánh dễ chặt và thơm ngon khi
- Bánh nướng càng lâu chuối càng đỏ và đẹp. Nếu nướng bằng thùng thì đổ bánh vào nồi gang, để than lên nắp nồi cho bánh
vàng mặt. Lớp bánh mì đầu tiên không cho sữa để khi nướng không bị khét và dễ gỡ giấy.


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