Vietnamese Coconut Banana Bread Pudding (Bánh Chuối Nướng)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
8 hrs 15 mins
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Total Time
9 hrs 25 mins
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Servings
10 slices
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Calories
612 kcal
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Cuisine
Asian, Vietnamese
Vietnamese Coconut Banana Bread Pudding (Bánh Chuối Nướng)
Description
This version of Bánh Chuối Nướng uses Thai bananas marinated in sugar and rum overnight to impart sweetness and aroma before baking. Bread chunks absorb a rich custard made from coconut milk, whole milk, sweetened condensed milk, melted butter, egg, vanilla, and salt. The custard soaks into the bread, softening it and helping to meld flavors during baking.
The pudding is assembled in a loaf pan or cake round, with some banana pieces arranged on top to caramelize and create an appealing golden finish. Baking for around an hour develops a deep color and thickened texture, resulting in a pudding that is creamy with soft pieces of bread and banana throughout. The coconut milk adds a distinct tropical richness characteristic of this Vietnamese dessert.
This dessert serves well after cooling slightly and can be sliced similarly to bread pudding or cake. Variations can be made by using different bread types that hold shape yet absorb liquid well. The note advises on banana ripeness to maintain fruit shape and color, suggesting regular bananas are possible but may lack the purple tint that Thai bananas develop.
Ingredients
- 10-15 thai banana (about 200-250 g)
- 30 ml rum
- 100 g granulated sugar
- 1 loaf Italian bread about 300-350 g, or brioche, cut or torn into 1 inch pieces
- 1 coconut milk about 400 ml, 13.6 oz can
- 100 ml milk whole
- 200 ml sweetened condensed milk
- 50 g butter melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Peel the bananas. Keep the bananas whole, cut in half lengthwise or cut into coins. Marinate them in sugar and rum for at least 8 hours or overnight.
- Preheat oven to 350 degrees Fahrenheit
- Mix coconut milk, whole milk, sweetened condensed milk,butter, egg, vanilla and salt together in a large bowl
- Add the bananas with all of their liquid and the bread chunks to the custard mix. Let the mixture sit for 13-20 minutes so the bread can soak up all of the liquid
- Grease a loaf pan or 8 inch cake round and add the bread and banana mixture. You can layer the bread pieces and banana pieces for a better look once the slices are cut
- Arrange banana pieces on top of the bread mixture and bake for 60-70 minutes until the bananas and bread on the surface are a deep golden color. If any pieces start to burn, cover the surface with aluminum foil.
Notes
- Marinate the bananas in sugar and rum overnight to develop flavor and sweetness.
- Use Thai bananas to achieve the traditional purple color; regular bananas may alter the appearance and texture.
- Select bread that can absorb custard well without becoming too mushy, such as Italian bread or brioche.
- If banana pieces start to burn during baking, cover the top with foil to prevent over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 612kcal | 31% |
| Carbohydrates | 68.4g | 23% |
| Protein | 17.7g | 35% |
| Fat | 30.5g | 47% |
| Saturated Fat | 19.16g | 96% |
| Cholesterol | 80mg | 27% |
| Sodium | 503mg | 21% |
| Potassium | 671mg | 14% |
| Fiber | 1.83g | 7% |
| Sugar | 39.26g | 79% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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