Banh Chuoi Nuong Baked Banana and Coconut Cake

Name: Banh Chuoi Nuong Baked Banana and Coconut Cake
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 6 very ripe bananas, peeled; 150g white bread, crusts removed, torn; 200ml coconut milk; 100g caster sugar; 3 eggs; 50g butter, melted, plus extra for the tin; 1 tsp vanilla extract; 0.25 tsp salt; 30g desiccated coconut

A sticky, golden baked banana cake with coconut milk and a soft pudding-like centre. Uses up ripe bananas well.

Time1 hr 30
LevelEasy
Costabout £0.42 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 slices

Ingredients

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6very ripe bananaspeeled
150 gwhite breadcrusts removed, torn
200 mlcoconut milk
100 gcaster sugar
3eggs
50 gbuttermelted, plus extra for the tin
1 tspvanilla extract
¼ tspsalt
30 gdesiccated coconut

Method

1
Heat the oven to 180°C (160°C fan). Butter a 20 cm square tin and line with baking paper.
2
Put the torn bread in a large bowl with the coconut milk and leave for 10 minutes to soften.
10 min
3
Add the bananas and mash everything together with a fork, leaving a few small lumps.
4
Mix in the sugar, eggs, melted butter, vanilla and salt until well combined. Pour into the tin and scatter over the desiccated coconut.
5
Bake for 50 minutes until deep golden, firm on top and a skewer comes out nearly clean. The middle stays soft and sticky.
50 min
6
Cool in the tin for 20 minutes, then lift out and cut into squares. Lovely warm or cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.