Banana cake or banh chuoi nuong – when you over purchase bananas and now they’re all ripe and you need a way to turn them into an incredible banana cake! Our Vietnamese version is a little different than traditional banana bread because of its texture and flavors. But don’t worry, you’ll still go bananas with a slice of this creamy and luscious banana cake.
Vietnamese baked banana cake is slightly sweet with coconut flavors. The texture is nothing like traditional banana cake (or banana bread). It’s more like bread pudding with a custard texture but not overly sweet. The cake consists of mainly bananas, staled bread and coconut milk. It’s moist and creamy, totally fit for a crowd or just yourself.
Your house will fill with coconut aromas and you’ll be amazed by the taste of this Vietnamese banana cake recipe right at home.
This extraordinarily simple and tasty banana cake makes a great companion for snack, afternoon tea and holiday entertaining.
Some kitchen tips for recipe success:
Just ripe bananas are ideal for this recipe. When looking for ripe bananas, look for those that have black dots around.
Three days old bread is good, but if you don’t have that on hand, freshly bread is okay too.
Let the cake cool down completely and transfer to the fridge to cool before cutting. It is best to chill in fridge overnight so the cake has enough time to set.
Baked Banana Cake (Banh Chuoi Nuong)
Perfect recipe for using up those staled bread and ripe bananas. This recipe is simple, full of coconut flavors and delicious!
- 2 medium stale white bagette (2-3 day old)
- 6 medium (2.2 lb) bananas (thinly sliced) weight with skin on
- 1 14 oz can coconut milk
- 2/3 cup milk
- 1/2 cup sugar take out 1 tablespoon for prepping banana mixture
- 2 large eggs
- 1 tablespoon red wine (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons all purpose flour
- 2 tablespoons melted butter
- 1 teaspoon turbinado sugar (optional, for toppings)
Preheat oven to 375 degrees F and position rack in the middle of the oven. Spray 9" cake pan with cooking spray.
Place sliced bananas in a mixing bowl. Sprinkle 1 tablespoon sugar, vanilla extract and red wine. Mix well and set aside for 5 minutes.
In another bowl, tear the bread into small pieces. Pour coconut milk, milk, sugar and salt to the bowl. Stir well to combine so the bread pieces are soaking up the milk mixture nicely.
Add in 2 eggs, flour and mix well.
Add in the sliced bananas. Save a few pieces to decorate on top of the cake, if desired.
Add in melted butter and transfer mixture to the cake pan.
Bake for 1 hour until set and when the toothpick insert in the center comes out clean. Turn off the heat, sprinkles turbinado sugar (if using) and let sit in the oven for 5 minutes.
Remove the cake, let cool completely before transfering to the fridge to cool over night.
Best when serve chilled.