Directions

1. Preheat an oven to 375F. Grease the inside of an 8-inch springform pan.
2. Place the bananas, vanilla and ½ of the sugar into a bowl, mix until well combined and allow to sit for 5 minutes.
3. Tear up, or cut the bread into small bite-sized pieces and place into a large bowl. Pour the coconut milk, whole milk, remaining sugar, and salt into the bowl with the baguette and allow to sit for 10 minutes. 
4. Stir and add in the egg and flour. Allow to sit for another 5 minutes. Add the bananas and melted butter. Stir until homogenous. Allow to sit at room temperature for another 5 minutes to allow the baguette to soak up as much liquid as possible.
5. Transfer to the greased pan and smooth the top as much as possible. Place a slice of thawed DOLE Chef-Ready Cuts Sliced Banana on-top of the cake to represent each slice. Place the springform pan onto a small sheet tray and bake in the oven turning once during baking until totally set, about 1 hour.
6. Check with a cake tester to ensure the cake is done baking. Sprinkle the top with palm sugar and allow to bake until the sugar has caramelized and glazed the top of the cake, about 5 minutes. 
7. Remove the cake from the oven and allow to cool on a baking rack until room temperature, about an hour and a half. Once the cake is very well cooled, wrap the pan and place it into the refrigerator for 8 hours or overnight to chill and set completely.
8. Once fully chilled, remove the cake from the refrigerator and unlock springform pan to easily unmold the cake. Slice into desired number of slices and serve chilled with whipped cream or whipped coconut cream.