Baked Vietnamese Banana Cake (Banh Chuoi)
Vietnamese banana cake or Banh Chuoi is one of the more unique cakes in Vietnamese cuisine. It is characterized by a chewy texture combined with a not-too-sweet banana flavor. The coolest thing about this Vietnamese banana dessert is it is made with no flour! Read more about it in this post!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Thai bananas (~6 bananas)
- ⅓ cup light brown sugar
- 1 tbsp white wine
- 2 eggs
- 1 tbsp granulated sugar
- 1 cup coconut milk (full fat)
- 2 tbsp unsalted butter (melted)
- ¼ tsp salt
- 100 g baguettes
- 1 can coconut milk (full fat)
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tsp corn starch
- 2 tbsp water
Instructions
- 1
In a sauce pan, combine 500 grams of Thai bananas (~6 bananas), 1/3 cup of light brown sugar, and 1 tbsp of white wine. Heat over medium heat until the sugar melts, and then simmer for 5 minutes. Flip the bananas to make sure it's coated in the marinade. Let the bananas marinate for 30 minutes.
- 2
Preheat oven to 375 degrees F (191 degrees C).
- 3
In a mixing bowl, mix together 2 eggs, 1 tbsp of granulated sugar, 1 cup of coconut milk, 2 tbsp of melted unsalted butter, and 1/4 tsp of salt. Mash half the bananas and add that to the bowl. Mix well.
- 4
Lastly, add 100 grams of baguette ripped into very small pieces and mix them in.
- 5
Prep an 8-inch cake pan by brushing it with melted butter and then coating it with granulated sugar. Spoon the cake batter into the pan and spread it out evenly.
- 6
Slice the rest of the bananas and place them on top of the batter. You can choose to slice them length wise (what I did) or width wise. Brush the top of the bananas with the remaining banana marinade from step 1.
- 7
Bake for 40 minutes. Brush with the marinade again and bake for an additional 10 minutes until golden brown on top.
- 8
Let the cake cool for 10 minutes before removing from the cake pan.
- 9
Optional: While the cake is cooling, combine 1 can of coconut milk, and 2 tbsp of granulated sugar in another sauce pan. Mix and heat over medium high heat until the liquid starts to bubble. Mix together 2 tsp of corn starch and 2 tbsp of water and add to the coconut sauce. Mix and heat for another minute before turning off the heat. Drizzle over banana cake and serve.