Vietnamese Baked Banana Bread Pudding (Bánh chuối nướng)

Name: Vietnamese Baked Banana Bread Pudding (Bánh chuối nướng)
Ingredients: 1.3 lbs ripe bananas (about 600 grams); 1/2 cup coconut cream or coconut milk powder (about 100 grams); 6.3 oz soft, dense French bread (about 180 grams); 1/2 cup sugar (about 100 grams); 1 tablespoon coffee liqueur or rum; 1/2 cup whole milk (about 120 grams); 1/3 cup all-purpose flour (about 40 grams); 2 tablespoons unsalted butter (about 30 grams); 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon salt

Nhunhi Vo @Vonhunhi1982

TPHCM

Vietnamese Baked Banana Bread Pudding (Bánh chuối nướng)

Nhunhi Vo @Vonhunhi1982

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Ingredients

1.3 lbsripe bananas (about 600 grams)
1/2 cupcoconut cream or coconut milk powder (about 100 grams)
6.3 ozsoft, dense French bread (about 180 grams)
1/2 cupsugar (about 100 grams)
1 tablespooncoffee liqueur or rum
1/2 cupwhole milk (about 120 grams)
1/3 cupall-purpose flour (about 40 grams)
2 tablespoonsunsalted butter (about 30 grams)
1large egg
1 teaspoonvanilla extract
1/2 teaspoonsalt

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Steps

1

Slice the bananas and mix with 1/4 cup sugar (about 50 grams) and the liqueur or rum. Toss well and marinate overnight in the refrigerator.
2

Tear the bread into small pieces and place in a large bowl. In a saucepan, combine the milk, flour, and remaining 1/4 cup sugar (about 50 grams). Whisk until smooth. Cook over low heat, stirring constantly. When the mixture is warm, add the butter and continue stirring until melted. Add the coconut cream and stir until the mixture is hot and steaming, then remove from heat.
3

Quickly beat the egg and vanilla into the hot mixture. Pour this over the torn bread and add two-thirds of the marinated bananas (reserve one-third for topping). Mix thoroughly.
4

Pour the banana mixture into a baking pan, leaving about 1/2 inch (1 cm) from the top. Tap the pan gently on the counter to settle the mixture. Arrange the reserved banana slices on top and tap again to level.
5

Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours. When the top is lightly golden, turn off the oven and leave the cake inside for another 30 minutes to allow the bananas to caramelize further.