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Bánh chuối nướng, golden brown Vietnamese banana cake slices served
Dense and sweet Vietnamese banana cake baked with condensed milk and bread

Bánh Chuối Nướng with Sweetened Condensed Milk

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This dessert is a special meeting of Vietnamese cuisine and French colonial influence (baguette). Its essence is 'saving leftovers': the rebirth of overripe bananas and stale bread in a juicy, caramel cake. During the long baking time, the sugar content of the banana caramelises, lending a deep reddish-brown colour and complex, almost wine-like aroma to the cake.
🕒 Prep Time 35 mins
🍳 Cook Time 1 hr 15 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Loaf tin
  • Baking parchment
  • Large mixing bowl

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Slice the bananas. Mix with the granulated sugar in a bowl and let stand for 15-20 minutes.

Tip: Sugar draws water from the banana (osmosis), creating a unique syrup and concentrating the banana flavour.
2 ✓

In another bowl, mix the coconut milk, condensed milk, eggs, melted butter, and vanilla. Pour in the syrup drained from the bananas (but not the banana yet).

Tip: This rich liquid will turn the dry bread into a pudding.
3 ✓

Toss the bread pieces into the liquid and leave to stand for 15 minutes to soak thoroughly.

Tip: The bread must be completely soaked so the cake is homogeneous, with no dry islands remaining.
4 ✓

Gently fold 3/4 of the banana slices into the mixture.

5 ✓

Line a tin with baking parchment. Pour in the mixture. Arrange the remaining banana slices on top as decoration.

6 ✓

Bake at 170°C for 60-75 minutes. If the top browns too quickly, cover with aluminium foil.

Tip: During the long baking, the sugars caramelise (Maillard reaction), making the inside of the cake a beautiful ruby red colour.
7 ✓

Allow to cool completely in the tin before slicing (you can even put it in the fridge).

Tip: The structure is still soft when warm; starch and gelatinised substances set whilst cooling, making it slice beautifully.

Recipe FAQ

Why do I need overripe bananas?
In bananas with brown spots or black skin, the starch has already turned into sugar, providing sweetness and the distinctive scent. Yellow bananas remain tasteless after baking.

Ingredients

  • 8 whole Overripe bananas (brown skin)
  • 400 ml Coconut milk
  • 150 ml Sweetened condensed milk
  • 50 g Granulated sugar
  • 2 whole Eggs
  • 50 g Melted butter
  • 200 g Stale bread (baguette) or brioche, torn into cubes
  • 1 tsp Vanilla extract