Banh Chuoi Nuong

Name: Banh Chuoi Nuong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 4 bananas; 100 g rice flour; 80 ml coconut milk; 50 g sugar; 2 tbsp oil

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Banh Chuoi Nuong, a cherished staple from southern Vietnam, finds its place on tables whenever comfort and warmth are needed. Its creation mirrors the approach of local bakeries, where the salt is assessed by hand and a generous touch of fat ensures richness. This home rendition captures the essence of familial cooking, meticulously crafted for sharing and savoring in the company of loved ones.

The cake offers a tender bite, marrying the sweet notes of ripe bananas with creamy coconut milk, all wrapped in the subtle crunch of rice flour. The sugar's gentle sweetness complements the natural flavors, creating a harmonious balance that is both satisfying and indulgent. Enjoy this treat as it is, letting each slice evoke the heart of southern Vietnamese baking.

Ingredients

4bananas
100 grice flour
80 mlcoconut milk
50 gsugar
2 tbspoil

Method

Peel and slice the 4 bananas into thin, even slices, about 1/4 inch thick. This ensures they cook evenly and absorb the flavors well. Set the slices aside for later use.
In a mixing bowl, combine 100 g rice flour, 80 ml coconut milk, and 50 g sugar. Stir the mixture until smooth and well-blended, making sure there are no lumps. This will form the batter for the Banh Chuoi Nuong.
Heat 2 tbsp oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the banana slices in a single layer. Cook them gently until they start to soften and become lightly golden, about 2-3 minutes on each side. This step enhances the bananas' natural sweetness and prepares them for baking.
Preheat your oven to 180°C (350°F). In a baking dish, layer the cooked banana slices, then pour the rice flour mixture over them, ensuring all slices are covered. This creates a cohesive texture as the batter binds the bananas during baking.
Place the baking dish in the preheated oven. Bake until the top is golden brown and the mixture is set, which should take about 30-40 minutes. The top should feel firm to the touch and have a slight spring when pressed gently.
Remove the Banh Chuoi Nuong from the oven and let it cool slightly. The cooling allows the flavors to meld and the texture to firm up further, making it easier to slice.
Serve the Banh Chuoi Nuong warm, allowing the coconut aroma to fill the room. This dish is best enjoyed with friends and family, capturing the essence of Vietnamese home cooking.