Baked Vietnamese Banana Cake (Banh Chuoi)

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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 Time30

Cook Time50

Marinating Time30

Total Time1 50

Course: Dessert

Cuisine: Vietnamese

Diet: Vegetarian

Keyword: banh chuoi, banh chuoi recipe, Vietnamese banana cake

Servings: people

Calories: 446kcal

Author: Becca Du

Equipment

Ingredients

Banana Cake

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

Coconut Sauce (Optional)

1 can coconut milk full fat
2 tbsp granulated sugar
¼ tsp salt
2 tsp corn starch
2 tbsp water

US Customary - Metric

Instructions

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.
Preheat oven to 375 degrees F (191 degrees C).
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.
Lastly, add 100 grams of baguette ripped into very small pieces and mix them in.
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.
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.
Bake for 40 minutes. Brush with the marinade again and bake for an additional 10 minutes until golden brown on top.
Let the cake cool for 10 minutes before removing from the cake pan.
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.

Notes

Store in a fridge for up to 3 days in an airtight container.

Nutrition