Bánh chuối nướng – Vietnamese banana and coconut milk cake
Bánh chuối nướng is a Vietnamese cake with banana, stale bread, and coconut milk. Melting and flavored with rum, vanilla, and sweetened condensed milk, it's somewhere between cake, flan, and bread pudding.
Pour: 10 personnes
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
Préparation
- 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
The riper the bananas, the more fragrant and naturally sweet the cake will be. Adjust the amount of sugar according to their ripeness.
Stale bread can be replaced by sandwich bread, low-sugar brioche or the baguette from the day before.
Bánh chuối nướng is even better after a few hours of resting in the fridge, as its texture becomes more tender and easier to cut.
