There are two versions of “Bánh chuối” (banana cake) in Vietnam, one is “Bánh chuối hấp” (steamed banana cake) and one is “Bánh chuối nướng” (baked banana cake). This baked banana cake is not the same as the Western version at all.
It doesn’t have the same texture of banana cakes that we often think of when thinking of banana cakes. It’s more like something between a flan and a bread pudding. It’s not like a jiggly flan but stiffer, with a melt in the mouth texture. Depending on how large your banana slices are, you even get bits of it in every bite.
Don’t be worried when there is condense milk in the recipe. You really sense the sweetness taste from the banana, not the condense milk itself.
Be careful because your kitchen will be overloaded with the great smell of the cake and you will not be patient enough and finish the cake even before it gets cooled.
So let’s start if you dare!
The ingredients of Bánh chuối nướng
1kg ripe banana
400ml coconut milk
80g sweetened condensed milk
1 whole egg
35g rice flour
15g tapioca starch
30g melted butter
2g salt 200g bread
The procedures to make Bánh chuối nướng
Peel and slice the bananas about 5mm. Transfer them into a large bowl and add 50 grams of sugar and 50ml of rhum. Marinate overnight in the refrigerator. The longer the bananas are marinated, the more beautiful the red color extract will come out when baked. After one night, the bananas start to produce red extract.
In the mixing bowl, add coconut milk + condensed milk + rice flour + tapioca starch + one beaten egg + honey + melted butter + salt and mix well.
Shred the bread into the mixture. Squeeze the bread to absorb the liquid mixture. The older the bread is, it will absorb the liquid quicklier and dissolve more easily.
Add 2/3 of the marinated bananas into the bowl and stir well.
Line parchment paper on the bottom of the baking pan and slightly butter the bottom and inside of the pan. Pour the batter in and use a spatula to spread it evenly.
Place the rest of the marinated banana slices all over the surface of the cake.
Preheat the oven or air fryer at 1700C. Cover the baking pan with aluminum foil and bake for 45 minutes then remove the aluminum foil and bake for another 45 minutes.
Near the end, remember to check the cake. The bananas around the border of the pan will turn red and scorch first. At that time, cut a hole in the middle of a piece of aluminum foil and cover the cake surface so that the banana in the middle will turn red evenly.
When it’s done, remove the cake from the oven and let it gets cool. Store it in the refrigerator for one night to seize the best flavour of the cake.
Now your can enjoy your bánh chuối nướng.