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! 

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices


  • 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)


  1. Preheat oven to 375 degrees F and position rack in the middle of the oven. Spray 9" cake pan with cooking spray. 

  2. Place sliced bananas in a mixing bowl. Sprinkle 1 tablespoon sugar, vanilla extract and red wine. Mix well and set aside for 5 minutes. 

  3. 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. 

  4. Add in 2 eggs, flour and mix well. 

  5. Add in the sliced bananas. Save a few pieces to decorate on top of the cake, if desired. 

  6. Add in melted butter and transfer mixture to the cake pan. 

  7. 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. 

  8. Remove the cake, let cool completely before transfering to the fridge to cool over night. 

    Best when serve chilled.