Bánh Chuối Nướng is a beloved Vietnamese dessert that perfectly balances sweet and savory flavors. This baked banana cake combines ripe bananas with coconut milk and a hint of vanilla, creating a rich and comforting treat that’s easy to make at home. It’s a popular street food snack and a favorite for family gatherings.
Ingredients
To craft an authentic Bánh Chuối Nướng, gathering the right ingredients is essential. Each component plays a key role in delivering the cake’s signature sweetness, texture, and aroma.
Bananas
We use ripe bananas to bring natural sweetness and softness to our dish. The ideal bananas are:
- Overripe with plenty of black spots
- Soft to touch but not mushy
- Firm enough to slice without falling apart
These bananas provide the perfect balance of flavor and moisture for the cake.
| Ingredient | Quantity | Prep Notes |
|---|---|---|
| Ripe Bananas | 4 to 5 medium-sized | Peel and slice into thin rounds |
Rice Flour
Rice Flour creates the cake’s unique chewy and tender texture without gluten. We prefer:
- Fine texture rice flour
- Unbleached and fresh for best results
This flour acts as our gluten-free binder and gives the dessert its characteristic lightness.
| Ingredient | Quantity | Notes |
|---|---|---|
| Rice Flour | 1 cup (120g) | Sifted for smooth batter |
Coconut Milk
The richness of Coconut Milk enhances the cake’s moistness and depth of flavor. We opt for:
- Full-fat coconut milk for creaminess
- Well-shaken, fresh canned product
This ingredient imparts the signature coconut aroma and silky mouthfeel.
| Ingredient | Quantity | Notes |
|---|---|---|
| Coconut Milk | 1 cup (240ml) | Use full-fat canned coconut milk |
Sugar
Balancing sweetness with just the right amount of Sugar is crucial. We use:
- Granulated white sugar for classic sweetness
- Optionally, palm sugar for subtle caramel notes
This sweetener complements the natural banana sugars without overpowering.
| Ingredient | Quantity | Notes |
|---|---|---|
| Granulated Sugar | 1/2 cup (100g) | Adjust based on banana ripeness |
Sesame Seeds
Toasted sesame seeds add a delightful crunch and nutty flavor. We include:
- Lightly toasted white sesame seeds
- Sprinkled on top before baking
This garnish enhances texture and a visually appealing finish.
| Ingredient | Quantity | Notes |
|---|---|---|
| Sesame Seeds | 2 tbsp | Toast before sprinkling |
Additional Flavorings
To deepen the aroma and complexity, we add subtle Additional Flavorings:
- Vanilla extract for warm notes
- A pinch of salt to balance sweetness
- Optional crushed roasted peanuts for extra crunch
These small touches elevate the classic Bánh Chuối Nướng experience.
| Ingredient | Quantity | Role |
|---|---|---|
| Vanilla Extract | 1 tsp | Enhances aroma |
| Salt | 1/4 tsp | Balances flavor |
| Roasted Peanuts | 2 tbsp | Optional garnish for texture |
Equipment
To create the perfect Bánh Chuối Nướng, having the right Equipment ensures smooth preparation and authentic results. Below are the essential tools to gather before we start baking this delicious Vietnamese dessert.
Steaming Basket or Pan
A steaming basket or a baking pan serves as the primary vessel to cook our Bánh Chuối Nướng. Traditionally, a steaming basket made of bamboo or metal allows for gentle, even cooking, which keeps the cake moist and tender. Alternatively, an oven-safe baking pan (preferably glass or metal with a heavy base) can be used for baking if steaming is not preferred.
| Equipment | Purpose | Benefits |
|---|---|---|
| Bamboo Steaming Basket | For steaming the cake | Ensures even heat distribution and moisture retention |
| Metal Steaming Basket | Steam with durability | Easy to clean and sturdy |
| Glass Baking Pan | Oven baking | Promotes even baking and browning |
| Metal Baking Pan | Oven baking | Heats quickly and crisps edges |
Mixing Bowls
We recommend using two to three mixing bowls to handle different ingredients separately. A large mixing bowl is essential for combining mashed bananas, coconut milk, and sugar. A medium bowl can be reserved for whisking rice flour and other dry ingredients.
- Glass or stainless steel bowls are preferred because they do not retain odors or stains.
- Consider using a non-slip base bowl for safety during vigorous mixing.
Measuring Cups and Spoons
Precise measurements make a significant difference in balancing flavors and textures in Bánh Chuối Nướng. Use dry measuring cups for flour and sugar, and liquid measuring cups for coconut milk.
Essential measuring tools include:
- 1 cup, 1/2 cup, 1/3 cup, 1/4 cup dry measuring cups
- Tablespoons and teaspoons in standard sizes
- Liquid measuring cup with clear markings
“Accuracy in measurement is key to achieving the perfect sweet and chewy texture.”
Knife and Cutting Board
For prep work, especially slicing bananas and preparing any garnish, a sharp knife and a sturdy cutting board are indispensable.
- Use a sharp chef’s knife to slice ripe bananas evenly.
- Choose a non-slip cutting board to ensure safety and precision while cutting.
- A small paring knife can be used for finer detailing or trimming.
With these key equipment pieces, we are set to craft an authentic and delicious Bánh Chuối Nướng that everyone will love.
Preparation
To create the perfect Bánh Chuối Nướng, precise preparation is key. We will guide you through preparing the bananas, mixing the batter, and setting up the steaming equipment for optimal results.
Preparing the Bananas
- Select ripe bananas, ideally overripe with black spots for maximum sweetness and moisture.
- Peel the bananas and slice them into ½-inch thick diagonal pieces to ensure even baking and a tender texture.
- Arrange half of the banana slices evenly in the bottom of your greased baking pan or steaming basket; these pieces form the cake’s moist base and contribute to its signature flavor.
Mixing the Batter
- In a large mixing bowl, combine the following ingredients while stirring continuously for a smooth consistency:
| Ingredient | Measurement | Notes |
|---|---|---|
| Rice flour | 1 cup | Gluten-free, contributes chewiness |
| Granulated sugar | ½ cup | Balances sweetness |
| Full-fat coconut milk | 1 cup | Enhances richness and aroma |
| Vanilla extract | 1 tsp | Adds aromatic flavor |
| Pinch of salt | ¼ tsp | Elevates overall taste |
- Gently fold in the remaining banana slices into this batter, ensuring they are evenly coated but not mashed.
- Pour the batter over the banana base layer in the pan, spreading it evenly to create a uniform thickness.
Preparing the Steaming Equipment
- If using a steaming basket, fill the pot with water just below the basket level to avoid water contact with the cake.
- Bring the water to a boil, then reduce to a gentle simmer for consistent steam.
- Cover the basket tightly with a lid or aluminum foil to trap the steam efficiently.
- If baking in an oven, preheat to 350°F (175°C) and prepare a water bath by placing the cake pan in a larger pan filled with hot water halfway up the sides to maintain moisture during baking.
By carefully attending to these preparation steps, we lay the foundation for a perfectly textured and flavorful Bánh Chuối Nướng every time.
Instructions
Follow these detailed steps to create the perfect Bánh Chuối Nướng, achieving its signature texture and flavor. We will guide you through assembling the batter, steaming the cake, and checking for doneness with precision.
Assembling the Batter and Bananas
- Prepare the Bananas:
- Select ripe bananas with plenty of black spots for natural sweetness.
- Peel and slice bananas into approximately 1/4-inch thick pieces. Reserve some slices for layering on top.
- Mix Dry Ingredients:
- In a large mixing bowl, combine:
- Rice flour (gluten-free base)
- Granulated sugar
- A pinch of salt
- Incorporate Wet Ingredients:
- Slowly whisk in:
- Full-fat coconut milk
- Vanilla extract
- Combine Bananas and Batter:
- Fold the sliced bananas gently into the batter, ensuring even distribution.
- Lightly grease your steaming basket or baking pan.
- Arrange reserved banana slices evenly on the bottom.
- Pour the banana batter over the arranged slices.
- Sprinkle toasted sesame seeds on top for a delightful crunch.
Steaming the Bánh Chuối Nướng
- Prepare Steamer:
- Fill the bottom of your steamer with water. Bring it to a rolling boil over medium-high heat.
- Place the assembled bánh chuối nướng in the steamer, ensuring it is above the water level.
- Steam Covered:
- Cover with a tight-fitting lid or aluminum foil to trap steam.
- Steam the cake for 40-50 minutes. Avoid opening the lid to maintain consistent steam and heat.
- Alternate Baking Option:
- Preheat your oven to 350°F (175°C).
- Bake the cake in a greased pan for 35-40 minutes or until golden and set.
Checking for Doneness
To ensure your Bánh Chuối Nướng is perfectly cooked follow these simple checks:
| Test Method | Description |
|---|---|
| Toothpick Test | Insert a toothpick in the center. If it comes out clean or with a few moist crumbs the cake is done. |
| Texture Check | The top should be firm with a slight golden color. The interior should be moist yet cohesive. |
| Aroma Confirmation | The cake will emit a rich aroma of coconut and bananas signaling readiness. |
Once done, remove from heat and let the cake cool for at least 15 minutes before slicing. This resting time allows the flavors to intensify and the texture to set beautifully.
Serving Suggestions
Enjoying Bánh Chuối Nướng at its best involves thoughtful serving options that elevate its rich flavors and satisfy the senses. Here are some tried-and-true ways to present this beloved Vietnamese dessert.
How to Serve Bánh Chuối Nướng
We recommend serving Bánh Chuối Nướng warm or at room temperature to fully appreciate its moist, tender texture and coconut aroma. Slice the cake into squares or rectangles about 2 inches wide for easy handling. Arrange the pieces on a decorative plate or bamboo serving tray to enhance the traditional presentation.
Pairing suggestions:
- Accompany with freshly brewed jasmine tea or black tea to balance the cake’s sweetness.
- Serve as a dessert after a light Vietnamese meal or enjoy as a comforting afternoon snack.
- For outdoor gatherings or street food vibes, package individual slices in banana leaves or parchment paper for authenticity.
Optional Toppings and Garnishes
Enhance Bánh Chuối Nướng with these toppings and garnishes to add texture, flavor, and visual appeal:
| Topping/Garnish | Description | Serving Tip |
|---|---|---|
| Toasted sesame seeds | Nutty crunch complementing the soft cake | Sprinkle lightly over the top before baking or serving |
| Shredded coconut | Adds a chewy, tropical layer of flavor | Use fresh or lightly toasted coconut flakes |
| Crushed peanuts | Provides crunch and a savory contrast | Toast peanuts and sprinkle just before serving |
| Drizzle of coconut cream | Enhances richness and adds a creamy, luscious finish | Warm slightly and drizzle over slices |
| Honey or maple syrup | Natural sweetness with a sticky glaze | Light drizzle to keep balance with the cake’s flavors |
| Fresh mint leaves | Adds a refreshing herbal note | Garnish plate edges for color and aroma |
We often find that combining two or three of these toppings creates a harmonious and visually enticing dessert. For example, a drizzle of warm coconut cream topped with toasted sesame seeds and a sprinkle of crushed peanuts works beautifully.
Serving our Bánh Chuối Nướng with thoughtful garnishes elevates this humble street food to an impressive homemade treat that everyone will enjoy.
Storage and Make-Ahead Tips
Proper storage and make-ahead methods ensure our Bánh Chuối Nướng stays fresh while maintaining its rich flavor and delightful texture. Knowing how to refrigerate and reheat this Vietnamese baked banana cake will keep it tasting like it just came out of the oven.
Refrigeration
To preserve the freshness of Bánh Chuối Nướng, we recommend the following steps:
- Allow the cake to cool completely at room temperature before storing.
- Wrap the cake tightly with plastic wrap or transfer it to an airtight container to prevent moisture loss and odor absorption.
- Store it in the refrigerator for up to 3 to 4 days.
| Storage Method | Duration | Notes |
|---|---|---|
| Plastic wrap or airtight container | 3-4 days refrigerated | Keeps the cake moist and protects it from fridge odors. |
| Freezing | Up to 1 month | Wrap well in plastic wrap and aluminum foil. Defrost overnight in the refrigerator before reheating. |
Freezing Bánh Chuối Nướng is an excellent option for longer storage. Ensure it is properly wrapped to avoid freezer burn. Thaw gradually in the fridge for the best texture.
Reheating Instructions
To enjoy Bánh Chuối Nướng warm and indulgent just like freshly baked, follow these reheating tips:
- Oven Reheating (Recommended)
- Preheat the oven to 300°F (150°C).
- Place the cake on a baking sheet and cover loosely with aluminum foil to prevent drying out.
- Heat for 10 to 15 minutes or until warmed through.
- Let it sit for a couple of minutes before slicing.
- Microwave Reheating (Quick Method)
- Place a slice on a microwave-safe plate.
- Cover with a microwave-safe lid or damp paper towel to retain moisture.
- Heat on medium power for 20 to 30 seconds.
- Avoid overheating to prevent toughness.
- Steaming (Traditional Way)
- Place slices in a heatproof dish.
- Steam for 5 to 7 minutes until heated through.
- This method preserves the moist, tender texture perfectly.
“Reheating Bánh Chuối Nướng gently is key to preserving its moist, sweet, and aromatic profile.”
By following these storage and reheating practices we can keep our homemade Bánh Chuối Nướng tasting its very best even a few days later.
Conclusion
Bánh Chuối Nướng brings a delicious taste of Vietnamese tradition right to our kitchen. With simple ingredients and straightforward steps, we can create a dessert that’s both comforting and impressive. Whether enjoyed warm or at room temperature, it’s a treat that suits any occasion.
By mastering this recipe, we add a versatile and flavorful dish to our repertoire. It’s perfect for sharing with family and friends or savoring as a special snack. Let’s keep exploring and celebrating the rich flavors that make Bánh Chuối Nướng so beloved.
Frequently Asked Questions
What is Bánh Chuối Nướng?
Bánh Chuối Nướng is a traditional Vietnamese baked banana cake made with ripe bananas, coconut milk, rice flour, and sugar. It offers a sweet and savory flavor with a chewy texture and is popular as street food or at family gatherings.
What ingredients are needed to make Bánh Chuối Nướng?
Key ingredients include ripe bananas (preferably overripe), rice flour, full-fat coconut milk, granulated sugar, vanilla extract, toasted sesame seeds, and a pinch of salt.
Can Bánh Chuối Nướng be made gluten-free?
Yes, Bánh Chuối Nướng is naturally gluten-free since it uses rice flour instead of wheat flour.
What equipment is required for making Bánh Chuối Nướng?
Essential equipment includes a steaming basket or baking pan, mixing bowls, measuring cups and spoons, a sharp knife, and a cutting board.
How do you prepare the bananas for Bánh Chuối Nướng?
Use ripe or overripe bananas, slice them evenly, and arrange them in the baking pan before mixing them into the batter.
Is Bánh Chuối Nướng steamed or baked?
It can be either steamed for 40-50 minutes or baked in an oven, depending on your preference and equipment.
How can I tell when Bánh Chuối Nướng is done?
Use the toothpick test—insert a toothpick into the center; it should come out clean. The cake should have a firm texture and a sweet aroma.
What are the best ways to serve Bánh Chuối Nướng?
Serve warm or at room temperature, cut into squares or rectangles. It pairs well with jasmine or black tea and can be topped with sesame seeds, shredded coconut, peanuts, or honey.
How should I store leftover Bánh Chuối Nướng?
Cool completely, then wrap tightly or store in an airtight container in the refrigerator for 3-4 days. It can also be frozen for longer storage.
What’s the best way to reheat Bánh Chuối Nướng?
Reheat gently in an oven, microwave, or steam to maintain the cake’s moist texture and aroma before serving.