Name: Bánh chuối nướng — Vietnamese baked banana and coconut cake
Prep time: 25 min
Cook time: 45 min
Total time: 310 min
Cuisine: Vietnam
Ingredients: 500 g ripe bananas, peeled weight; 10 g granulated sugar; 30 ml dark rum, optional; 150 g soft white sandwich bread, crusts removed and torn into pieces (about 6 slices); 250 ml full-fat coconut milk; 30 ml sweetened condensed milk; 15 g granulated sugar; 0.5 g fine salt; 28 g unsalted butter, melted; divide between greasing and brushing

Vietnamese bánh chuối nướng with ripe banana, caramelized top and moist coconut-bread crumb — wide serving scene — Southern Vietnamese baked banana cake with a caramelized top and moist coconut-bread interior, shown whole and sliced. wide serving scene; 16:9.

Yield 1 round 20 cm / 8 inch cake, cut into 6 portions

Cook time 45 minutes

Passive time 4 hours (marinating and cooling/chilling)

Total time About 5 hours 10 minutes

Calories About 285 kcal per serving, excluding optional rum

Ingredients ↓

Overview

Bánh chuối nướng — Vietnamese baked banana and coconut cake

Bánh chuối nướng is a Southern Vietnamese baked dessert with a moist, pudding-like crumb and a caramelized banana top. This measured version uses very ripe bananas, soft white sandwich bread and coconut milk; a little condensed milk adds sweetness and richness, while butter helps the top and edges brown. It is closer to a bread pudding than a fluffy banana loaf. The bread soaks up the coconut mixture, then the cake bakes in two stages before a long chill that helps it slice cleanly. Other documented versions use eggs, flour, baguette or different ratios, so this is one practical version rather than a universal formula.

Practical

Tips for successUse ripe, fragrant bananas that still hold their slices; underripe fruit stays firm and less sweet after baking. Keep the banana slices and their juices. They add flavor and help the top caramelize. Use soft white sandwich bread with the crusts removed for this texture; dense whole-grain bread changes the crumb. Let the coconut mixture cool until warm rather than hot before pouring it over the bread. Bake first with bottom heat, then brush with butter and finish with top and bottom heat so the centre sets while the bananas brown. Chill the cake thoroughly before slicing; the warm pudding-like crumb is too soft to cut neatly.

Ingredients

Bananas

500 g ripe bananas, peeled weight
10 g granulated sugar
30 ml dark rum, optional

Coconut bread mixture

150 g soft white sandwich bread, crusts removed and torn into pieces (about 6 slices)
250 ml full-fat coconut milk
30 ml sweetened condensed milk
15 g granulated sugar
0.5 g fine salt

For the pan and top

28 g unsalted butter, melted; divide between greasing and brushing

Method

Peel and slice the bananas into roughly 1 cm rounds. Gently toss with 10 g sugar and the optional rum. Cover and refrigerate for 30 minutes; keep the fruit and its juices.
Warm the coconut milk, condensed milk, 15 g sugar and salt in a small saucepan just until the sugar dissolves. Do not boil. Let the mixture cool until warm, not hot.
Tear the crustless bread into small pieces in a mixing bowl. Pour over the coconut mixture and soak for 15 minutes, stirring once so the bread softens evenly. Meanwhile, heat the oven to 175°C / 350°F and brush a 20 cm / 8 inch pan with some of the melted butter.
Gently fold about two thirds of the banana slices and all their marinade into the soaked bread mixture. Transfer it to the buttered pan and level without compressing it. Arrange the remaining banana slices over the top.
Set the pan on a baking sheet and bake on the lower rack with bottom heat only for 15 minutes. Remove carefully and brush the top with the remaining melted butter.
Return the cake to the oven with top and bottom heat and bake for about 30 minutes more, until the edges are golden and the banana topping is caramelized. The centre should look set, not liquid. If the top darkens too quickly, tent loosely with foil for the remaining bake.
Cool in the pan for about 30 minutes, then cover and refrigerate at or below 4°C / 40°F for at least 3 hours, until firm enough to slice. Unmold and cut into 6 portions. Serve chilled or let a slice stand briefly at room temperature.

Practical

Practical guidance

Make ahead: Bake the cake a day ahead. Cool, cover and refrigerate; chill at least 3 hours before slicing. Storage: Refrigerate within 2 hours after baking (within 1 hour above 32°C / 90°F). Keep covered at or below 4°C / 40°F and use within 3 days. Serving: Serve chilled or let an individual slice stand briefly at room temperature. The cake is softest on the day it is baked; chilling makes it easier to slice. Rum: The measured amount is optional. Omit it for a rum-free version; the banana and coconut remain the main flavors.

Troubleshooting

The cake is soggy in the middle: The bread may have been too dense or the cake needed more time. Use soft bread and bake until the centre looks set, then chill fully. The top browns too quickly: Loosely tent with foil for the remaining bake while the centre finishes setting. Slices fall apart: The cake was cut before it chilled. Cover and refrigerate for at least 3 hours before slicing. The cake tastes bland: Use fragrant, ripe bananas and check that the sugar and salt dissolved fully in the coconut mixture. The bread remains in firm chunks: Tear it smaller and let it soak for the full 15 minutes, stirring once.

Frequently asked questions

Is bánh chuối nướng like banana bread? This version is closer to a coconut-soaked bread pudding: soft bread absorbs the coconut mixture and bakes with banana slices. Can I use baguette instead of sandwich bread? Soft baguette can work if it is not dense or very crusty. Tear it into small pieces and let it soften fully in the coconut mixture. Do I have to use rum? No. Rum is optional; omit it if you prefer a rum-free dessert. Why chill the cake before cutting? The coconut-and-bread centre firms as it cools, making clean slices easier.

Nutrition per serving

Approximate values calculated from the measured ingredients and six portions; optional rum is excluded. Bread and coconut-milk brands vary.

Nutrition per serving

Serving size1/6 cake slice, approximately 150 g
CaloriesAbout 285 kcal
CarbohydrateAbout 39 g
ProteinAbout 5 g
FatAbout 13 g
FibreAbout 3 g
SodiumAbout 180 mg

Allergens and food safety

Contains wheat/gluten and dairy from butter and condensed milk. Bread may also contain egg, soy or sesame; check its label and cross-contact statement. Keep refrigerated ingredients cold until preparation. Do not leave the baked cake at room temperature for more than 2 hours total, or 1 hour above 32°C / 90°F. Cool promptly, cover and refrigerate at or below 4°C / 40°F. Use within 3 days.

Enjoy

Serve a chilled slice on its own as a soft, coconut-rich dessert.
For a simple platter, cut smaller pieces and serve with unsweetened tea or coffee.

Bánh chuối nướng — Vietnamese baked banana and coconut cake

Practical

Ingredients

Bananas

Coconut bread mixture

For the pan and top

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving

Nutrition per serving

Allergens and food safety

Enjoy

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Xôi mặn Sài Gòn — Sài Gòn savoury sticky rice