Bánh Chuối Nướng

Name: Bánh Chuối Nướng
Cook time: 115 min
Total time: 115 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 200g Vietnamese-Style Baguette, day-old, thinly sliced; 400ml Coconut Milk; 120ml Sweetened Condensed Milk; 2 large Eggs; 30g Unsalted Butter, melted; 30g Granulated Sugar; 1 tsp Vanilla Extract; 1 tbsp Dark Rum; 1/4 tsp Salt, fine; 15g All-purpose Flour; 5 Bananas, ripe, sliced (for batter); 2 Bananas, ripe, sliced (to line and top the cake); 1 tbsp Granulated Sugar, for macerating sliced bananas; 10g Unsalted Butter, for greasing the pan; 1 tbsp Granulated Sugar, for sprinkling on top

Bánh Chuối Nướng is a warm, caramelized Vietnamese baked banana pudding with a custardy, coconut-scented interior and a golden, slightly crisp top. Layers of soft bananas and torn bread soak up a rich mixture of coconut milk, condensed milk and eggs, then bake until set — yielding a comforting dessert that’s simultaneously creamy, fragrant and nostalgic.

Bánh Chuối Nướng is a warm, caramelized Vietnamese baked banana pudding with a custardy, coconut-scented interior and a golden, sl... Show more

Traditional Vietnamese Recipe

Health Grade

D- · Occasional

Time

1 hr50 min

Price

0,44 €

Calories

338 kcal

vegetarian

low calorie

kid friendly

comfort food

Method

Preheat and butter

Heat the oven to 350° F and let it preheat for 15 minutes. Melt all of the unsalted butter, then use about 10 g to grease a 9 x 5-inch loaf pan and save the rest for the batter.

Slice the bread and bananas

Slice the Vietnamese-style baguette into thin pieces on a slight diagonal. Peel the bananas and cut 5 into slices for the batter and 2 into slices for lining and topping. Toss the lining-and-topping banana slices with 1 tablespoon of the granulated sugar and set them aside while you make the custard.

Whisk the custard

In a large bowl, whisk together the coconut milk, sweetened condensed milk, eggs, 30 g of granulated sugar, vanilla extract, dark rum, salt, and all-purpose flour until smooth and lump-free. Whisk in the remaining melted butter until the mixture looks glossy and fully combined.

Soak the bread

Add the baguette slices to the custard and fold gently until every slice is coated. Fold in the banana slices reserved for the batter, then let the mixture sit for 5 minutes, give it a gentle stir and press any dry pieces under the liquid, and let it sit for 5 more minutes so the bread fully soaks up the custard.

Assemble the cake

Arrange the banana slices reserved for lining and topping in the bottom and up the sides of the buttered pan. Spoon in the soaked bread mixture and press it into the corners, then finish with the remaining banana slices on top and sprinkle over the remaining sugar.

Bake until set

Bake at 350° F for 50 to 60 minutes, until the top is deep golden and the center is set with only a slight wobble. If the top browns too quickly, tent it loosely with foil for the last part of baking.