So, we are in the last few days of 2011. How fast has the year progressed? I still have a few resolutions that have not been ticked off. Never mind, that’s what the New Year is for!
This is perhaps my last post of 2011, which is also my entry for the last edition of Delicious Vietnam. It is sad to let this event go, but I hope there is more deliciousness to come no matter what…
And we have a cake of some sort this time! Vietnamese cuisine is not so famous for baked goodies, I know. But this banana bread pudding certainly won’t disappoint. Although the Viet called it “baked banana cake” (bánh chuối nướng), it is more like a really delicious bread pudding.
This banana bread pudding is completely vegan and a breeze to make. No batter to be whipped up, we use up stale sandwich bread sitting on the counter. The bread is soaked in a mixture of coconut cream and brown palm sugar (or dark brown sugar). Then, alternate layers of bread and banana slices are assembled and baked. The result is a caramelised banana pudding that is soft, sweet with a really beautiful aroma of baked banana and coconut.
There are few more days to enter Delicious Vietnam – the final edition. We have some really good prizes to offer for participants. Do read the announcement here, and join us if you can!
Vietnamese caramelised coconut banana bread pudding (bánh chuối nướng)
Based on a recipe from Trieu Thi Choi. There’s another variation of this cake which uses condensed milk as well. I like the coconut version much better
About 4-5 large ripe bananas
20g castor sugar
80g dark brown sugar
200ml coconut cream
8-10 slices of white or wholemeal sandwich bread (if using whole meal, chose a lighter texture bread)
2-3 tablespoons of melted coconut oil (or butter)
Peel the banana, and slice them lengthwise as thinly as you can. Sprinkle them with the castor sugar. Set aside.
In a small pot, heat up the brown sugar and the coconut cream. Stir frequently until the sugar is dissolved. Turn off the heat and cool the coconut mixture down a bit.
With the bread, remove the crust.
Preheat the oven to 180C. Line a spring form baking pan with parchment paper. Grease the side of the pan.
Arrange some banana slice at the bottom of the pan. Dip the bread slices into the coconut mixture, soak them briefly, and arrange them onto the banana slice. Repeat this process until you have used all the bread. Top the pudding with a layer of banana. Sprinkle some sugar (extra) if preferred.
Drizzle the pudding with the melted coconut oil or butter. Bake in the oven for about 1 hour. If the top is brown too quickly, cover with a layer of aluminium foil. Bake until the pudding is set.
Take the pudding out, and cool down completely before unmould and slice.