Banh chuoi nuong: banana and coconut pudding
Recipe type: Dessert
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
A good way to use overripe bananas
  • 4-5 large ripe bananas
  • 80g brown sugar
  • 20g caster sugar
  • 200ml coconut milk
  • 10 slices white bread
  1. Cut the bananas in thin slices, lengthwise. Put them in a bowl and sprinkle the caster sugar over them.
  2. Warm the coconut milk (DO NOT boil it, it'll go funky), and dissolve the brown sugar in it. Leave to cool.
  3. In an oven proof dish, put a layer of bananas, then cover it with a layer of white bread slices dipped in the coconut milk and sugar mixture, then alternate all the way to a topmost layer of bananas. Dribble oil or melted butter on top, and sprinkle with sugar. You can pour the rest of the coconut milk on top of it if there's any left.
  4. Put in oven, 180°c, 1 hour to 1h15, until golden on top and moist inside.
Recipe by Aliette de Bodard at