Vietnamese Banana Cake with Cashews (Chuoi Nuong)

Source: The Complete Asian Cookbook – Charmaine Solomon

3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut

Preheat oven to 350 to 375 degrees F.
Grease 2 (8-inch) pans and dust with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until mixture is thick and pale.
Use a fairly low speed.
Pour cream into bowl and beat for a few seconds longer, just to mix.
Sift flour, add to bowl, and stir with a wooden spoon.
Peel bananas and smash with the flat side of a chopper, but do not mash.
Add to batter with nuts and coconut.
Stir only until all ingredients are combined.
Divide batter between the two pans.
Bake for 1 hour, or until top is golden brown.

Serve warm or cold.
This is a very solid, pudding-like but flavorsome cake.