Vietnamese Coconut Banana Bread Pudding is a delightful twist on the classic dessert that harmoniously blends the rich, tropical flavors of Southeast Asia with the comforting, homely taste of traditional bread pudding. This unique dessert incorporates ripe bananas and creamy coconut milk, creating a lusciously moist and flavorful pudding that’s both exotic and familiar. The sweet fragrance of bananas pairs perfectly with the velvety coconut milk, while the bread soaks up all the wonderful flavors, resulting in a soft, custard-like texture that melts in your mouth. Ideal for any occasion, from casual family dinners to more festive gatherings, Vietnamese Coconut Banana Bread Pudding is not just a treat for the taste buds but also a journey to the heart of Vietnamese culinary tradition, where simplicity meets elegance. Whether served warm or cold, this dessert promises to be a crowd-pleaser, offering a taste of the tropics in every bite.
Overview of Coconut Banana Bread Pudding
Bánh Chuối Nướng, also known as Vietnamese coconut banana bread pudding, is a beloved dessert in Vietnam that combines the sweetness of ripe bananas with the richness of coconut milk and custard. This bread pudding highlights the natural flavors of bananas and coconuts, two ingredients that grow in abundance across Vietnam.
The dish likely originated many years ago as a creative way for home cooks to use up stale bread and overripe bananas. By combining these ingredients with coconut milk, eggs, and sugar, the old bread and bananas are transformed into an irresistible, comforting dessert. The resulting bread pudding is moist and custardy, with hints of vanilla and a lightly crunchy, toasted top.
Let’s explore the key components that give this bread pudding its signature taste and texture:
- Bananas – Soft, sweet, and fragrant Thai bananas are ideal. Their ripe flavor shines through the custard.
- Coconut milk – Adds rich, nutty coconut flavor to both the custard and the toasted coconut topping.
- Bread – Stale French bread or baguettes work well, soaking up the custard.
- Eggs – Help create a rich and silky custard that permeates the bread.
- Brown sugar – Provides a subtle molasses flavor and helps sweeten the custard.
When these ingredients come together through baking, the result is a simple yet spectacular Vietnamese comfort food.
About the Recipe
This coconut banana bread pudding recipe takes some time and effort to prepare, but the results are well worth it. Here are some of the key advantages:
- Flavor – By using ultra-ripe Thai bananas, you get the strongest banana flavor possible permeating the entire dessert.
- Texture – Allowing the bread cubes to soak up the custard overnight helps create a pudding that is soft and custardy, yet sturdy enough to slice.
- Appearance – Baked until lightly golden on top, then broiled to add toasted coconut for visual appeal and crunch.
While Thai bananas are ideal, any very ripe bananas can be substituted in a pinch. Bread-wise, a neutral white bread like ciabatta works best. Brioche and challah are too rich.
Overall, the preparation is straightforward, though it requires overnight refrigeration. But then you wake up to the sweet aromas of coconut banana custard wafting from the oven – such a treat.
Ingredients For Coconut Banana Bread Pudding
To make a 9-inch square bread pudding recipe, you’ll need:
- cubed white bread
- large ultra-ripe Thai bananas
- coconut milk
- whole milk
- large eggs
- dark brown sugar
- pure vanilla extract
- ground cinnamon
- Pinch of salt
- unsalted butter, melted
- sweetened shredded coconut
Equipment Of Coconut Banana Bread Pudding
You’ll need basic kitchen tools:
- Mixing Bowls
- Whisk
- Knife
- Cutting Board
- Spoon
- Measuring Cups and Spoons
- Baking Dish
- Oven
Instructions For Coconut Banana Bread Pudding
Follow these steps to prepare the perfect coconut banana bread pudding:
Step 1 – Marinate the Bananas
Start by marinating the sliced bananas in their own juices and flavors.
- Peel bananas and slice thick into a bowl.
- Gently toss or fold bananas to coat all sides.
- Cover bowl and let sit for 30 minutes, stirring occasionally.
Tip: For more banana flavor, toss bananas with a tablespoon of dark rum or 1⁄4 teaspoon banana extract before marinating.
Step 2 – Make the Custard
Whisk together the bread pudding custard:
- In a large bowl, whisk together the eggs and brown sugar until blended.
- Add the coconut milk, whole milk, vanilla, cinnamon, and salt and continue to whisk until fully incorporated and smooth.
Step 3 – Assemble the Bread Pudding
Layer the bread and banana slices in the prepared baking pan:
- Coat the baking pan with butter or non-stick spray.
- Scatter half the bread cubes evenly in the pan.
- Top with half the banana slices, arranging them in a single layer.
- Pour over half the custard mixture.
- Repeat layers ending with the custard.
- Press down lightly on the bread to help it soak up the custard.
- Cover pan tightly with foil and refrigerate overnight.
Tip: For more distinct layers of flavor and texture, layer the ingredients in thirds rather than halves.
Step 4 – Bake the Pudding
- In the morning, preheat oven to 350°F.
- Place foil-covered pan on a baking sheet and bake 50-60 minutes until set.
- Remove foil and continue baking 15 minutes more until top is lightly browned.
Tip: For a 9×13 pan, increase bake time to 60-75 minutes covered and 20 minutes uncovered.
Step 5 – Broil the Topping
For a toasted coconut topping:
- In the last 2-3 minutes of baking, sprinkle the shredded coconut over the top.
- Broil 1-2 minutes until lightly browned, watching carefully.
Step 6 – Cool and Set
- Let pudding cool 30 minutes on a wire rack.
- Then refrigerate at least 2 hours until set.
The pudding firms up after chilling and yields neat slices.
Tips & Troubleshooting
Achieving the Right Texture
The baking time can be adjusted to reach your desired level of custard firmness. More time yields firmer slices. Check for set edges and a slight jiggle at the center when done.
Preventing Common Mistakes
To avoid a soggy pudding, be sure to drain excess liquid from the banana slices before assembling. And use good quality bread that won’t get too mushy. For even browning and to prevent burnt edges, create a water bath by placing the pan in a larger pan filled with 1 inch of hot water during uncovered baking.
Variations For Recipe
Part of the fun of bread pudding isexperimenting with different flavors. Try these tasty combinations:
- Use coconut or almond milk for a non-dairy pudding.
- Add spices like 1 teaspoon rum extract, nutmeg, or cardamom.
- Mix in other fruits like mashed ripe plantains, mango, or pineapple.
- Swap in chocolate or pumpkin bread for a flavored pudding.
- Top with a citrus glaze or tangy cream cheese frosting.
Serving Suggestions
Bánh Chuối Nướng can be served warm, room temperature, or chilled. It’s often sliced into squares and plated with:
- A scoop of coconut ice cream or frozen yogurt
- Fresh fruit like mango, pineapple, or star fruit
- A drizzle of coconut caramel or chocolate sauce
- A dollop of whipped cream or coconut whipped cream
- A scattering of toasted coconut flakes
With its luscious coconut banana custard and lightly crisp toasted coconut topping, this bread pudding is decadent yet refreshing. Offer it for breakfast, brunch, or dessert.
Coconut Caramel Sauce Recipe
For an easy homemade sauce, simmer together:
- 1 14-ounce can coconut milk
- 1⁄2 cup brown sugar
- 2 tablespoons honey or corn syrup
- 1⁄8 teaspoon salt
Whisk often over medium heat until thickened and caramel flavored, about 10 minutes. Stir in 1 teaspoon vanilla. Cool before drizzling over bread pudding.
Storage For Coconut Banana Bread Pudding
Leftover bread pudding holds up well for a few days. Refrigerate in an airtight container for up to 4 days. It can also be wrapped tightly and frozen for 1-2 months. Reheat individual slices as needed in the microwave or oven.
Conclusion
Bánh Chuối Nướng is a uniquely Vietnamese twist on bread pudding, and an excellent way to use perfectly ripe bananas. The moist banana chunks, rich coconut milk custard, and crisp toasted coconut combine for a blissful blend of flavors and textures. Baked with a little patience and care, this beautiful bread pudding makes a warming, nostalgic treat to be savored. I hope you’ll give this recipe a try soon and enjoy your own taste of Vietnam. Let the sweet aromas of baking bananas and coconut fill your kitchen.
Ingredients
- 13.5 ounces coconut milk
- 1/2 cup Sweetened Condensed Milk
- 1 Eggs
- 1-2 teaspoons Vanilla Extract
- ¼ cup Sugar
- ¼ teaspoon salt
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish (8x8 inch or similar size).
- Peel and slice the bananas into rounds or bite-sized pieces.
- Tear or cut the stale bread into 1-inch cubes.
- In a large bowl, whisk together the coconut milk, sweetened condensed milk, egg, vanilla extract, and salt until smooth.
- Add the cubed bread and sliced bananas to the custard mixture. Gently stir to combine, making sure all the bread pieces are coated with the custard. Let the mixture sit for 15-20 minutes, allowing the bread to soak up the liquid.
- Add melted butter. Drizzle the melted butter over the bread mixture and stir gently to incorporate.
- Transfer the soaked bread and banana mixture to the prepared baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the pudding cool slightly before serving. Enjoy warm or at room temperature.
Notes
- You can add a sprinkle of granulated sugar on top before baking for a caramelized crust.
- For a richer flavor, soak the bread cubes in rum for 10 minutes before adding them to the custard.
- Serve the pudding with your favorite toppings like whipped cream, toasted coconut flakes, sliced almonds, or a drizzle of caramel sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Nutrition Facts
Vietnamese Coconut Banana Bread Pudding (Bánh Chuối Nướng)
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 450 | |
% Daily Value* | ||
Total Fat 20 | 30.8% | |
Saturated Fat 10 | 50% | |
Trans Fat 0 | ||
Cholesterol 75 | 25% | |
Sodium 250 | 10.4% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 4 | 16% | |
Sugars 30 | ||
Protein 10 |
Vitamin A Low | Vitamin C Low | |
Calcium Low | Iron Low |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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