Bánh chuối nướng is a Vietnamese baked dessert, prepared with ripe bananas, stale bread or sandwich bread, coconut milk, condensed milk, sugar and sometimes butter. Its texture is somewhere between cake, flan and bread pudding.
Bánh chuối nướng is a Vietnamese cake with banana and coconut milk, melting, fragrant and slightly caramelized. Despite its name “cake”, it is more like a bread pudding: slices of ripe bananas and stale bread are soaked in a mixture of coconut milk, condensed milk and sugar, then slowly cooked until you get a texture between flan, clafoutis and bread pudding.
In Vietnam, banana and coconut milk desserts are very popular, especially in the south of the country. Bánh chuối nướng is one of those simple, family-friendly and anti-waste recipes, perfect for using ripe bananas and bread from the day before.
The secret of its success lies in the balance between the sweetness of the bananas, the creaminess of the coconut milk and the texture of the soaked bread. Once baked, the cake should be well set, golden brown on top, but still melting in the middle. It can be enjoyed warm, cold or after a few hours in the refrigerator, when the flavors have developed well.
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What is bánh chuối nướng?
Today, we discover one of the desserts with the most complex history in the region: Bánh chuối nướng, or “banana bread cake “. Indeed, it is almost impossible to trace its origin since behind this name hides dozens of different versions, however, its geography remains very limited to southern Vietnam, Malaysia or Singapore, regions producing dozens of different varieties of bananas.
This cake can either be a real banana bread or a mashed banana mixture with flour and various baked ingredients to form a cake. There is also Chuối chiên, slices of banana coated in a dough and then fried. The dessert we are presenting today is a modern form of all these preparations, very popular because it is very simple to prepare. Indeed, this cake is made from stale baguette, a bread brought to the region during the French colonization.
The baguette therefore simplifies the recipe by moistening the bread with coconut milk (as in the “old” recipe) before adding various flavors such as vanilla or rum. The success of this recipe is measured on 2 points: the color of the crust on top as well as the purple color of the dough underneath that appeared during the caramelization of the alcohol in the oven in contact with the banana.
A cake between flan, pudding and French toast
Vietnamese desserts play a lot on contrasts in texture, tropical fruits, coconut milk and melting or soft preparations.
The texture of bánh chuối nướng is precisely what makes it so special. It is neither completely a cake, nor completely a flan. The bread absorbs the coconut milk, the bananas become melting, and the whole thing takes on the baking like a pudding.
After cooling, the texture becomes firmer and easier to cut. That’s why this dessert often tastes even better after a few hours of rest.
Which bananas to use?
To make a good bánh chuối nướng, you need to use bananas that are very ripe, but not completely mashed. They should be sweet, fragrant, and tender enough to melt when cooked.
Small Asian bananas are great if you can find them, but classic ripe bananas work just fine. Avoid bananas that are too green, which will lack sugar and fragrance.
Why use stale bread?
Stale bread absorbs coconut milk better and gives a more structured texture to the cake. This is also what makes bánh chuối nướng a very practical anti-waste recipe.
You can use sandwich bread, stale baguette, low-sugar brioche or even leftover white bread. The important thing is to remove the pieces that are too hard and let the bread soak sufficiently.
How to serve bánh chuối nướng?
Bánh chuối nướng can be eaten warm, at room temperature or cold. It is delicious on its own, but it can also be accompanied by a drizzle of coconut milk, toasted sesame seeds, crushed peanuts or a scoop of vanilla ice cream.
It keeps very well in the fridge for two to three days. Its texture becomes even more melting after a night in the cool.
Bánh chuối nướng – Vietnamese banana and coconut milk cake
Ingredients
- 500 g bananas, sliced
- 2 tablespoons sugar
- 1 tablespoon rum
- 1 stale baguette or 10 slices of sandwich bread cut into pieces
- 1 egg
- 25 cl coconut milk
- 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Preparation
- Mix the bananas, sugar and rum. Let stand for 30 minutes in the fridge.
- In a bowl, combine the coconut milk, vanilla, egg and sweetened condensed milk.
- Add the stale bread and leave to soak for 30 minutes.
- Stir in half of the bananas and mash with a fork to obtain a homogeneous paste.
- Place a layer of bananas in a 20 cm buttered mould.
- Pour the batter over and smooth.
- Add the remaining bananas to the surface, then brush with melted butter.
- Bake for 1 hour at 180°C.
- Let cool before cutting, then set aside in the refrigerator.
Notes
FAQs: Frequently asked questions about bánh chuối nướng
What is bánh chuối nướng?
Bánh chuối nướng is a Vietnamese baked cake, made with ripe bananas, bread, coconut milk, condensed milk, and sometimes butter or eggs. Its texture is similar to a bread pudding.
What is the difference between bánh chuối nướng and banana bread?
Banana bread is a leavened cake made from mashed bananas. Bánh chuối nướng is more of a bread pudding: the bread is soaked in coconut milk and then baked with the bananas.
Can you make bánh chuối nướng with stale bread?
Yes, it’s even ideal. Stale bread absorbs coconut milk well and gives the cake a melty texture.
Which bananas to use?
Use bananas that are ripe, sweet and fragrant, but still firm enough to be sliced.
Is bánh chuối nướng eaten hot or cold?
It can be eaten warm, at room temperature or cold. After a few hours in the refrigerator, its texture becomes firmer and more melting.
Can you make this Vietnamese cake in advance?
Yes. It will keep for two to three days in the refrigerator and can be prepared the day before.
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