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Bánh chuối nướng with coconut shreds, Vietnamese banana cake, golden brown and sweet
Vietnamese banana cake with coconut shreds

Vietnamese Baked Banana Cake with Coconut (Bánh Chuối Nướng)

Author: Flavelo
Recipes Cakes and Desserts
Bánh chuối nướng is Vietnam's sweet smile. This baked banana cake is a celebration of tropical flavors, where the caramelized sweetness of ripe bananas, the creaminess of coconut milk, and the unique, slightly chewy texture of tapioca flour meet. In Vietnam, this is a popular street snack often made at home too. The secret is time: during slow baking, the bananas turn deep red and their flavor concentrates, while the coconut shreds form a fragrant crust.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 260 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Medium baking pan: For baking the cake.
  • Fork: To mash the bananas.
  • Hand mixer: To froth the egg base.
  • Parchment paper: To prevent the sweet batter from sticking.

Allergen Information

⚠️ Egg
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Peel the bananas and mash them into a chunky paste in a bowl using a fork.

Tip: The riper the banana, the higher the natural sugar content, making the cake more delicious.
2 ✓

Beat the eggs with the sugar, vanilla extract, and coconut milk until the mixture is uniform and slightly frothy.

Tip: Eggs help stabilize the structure of the batter during baking.
3 ✓

Fold the banana puree into the egg mixture. Do not overmix; leave some small fruit chunks.

Tip: Banana chunks become creamy 'islands' in the cake during baking.
4 ✓

Sift the tapioca flour, baking powder, and salt into the mixture, then add the coconut shreds. Mix thoroughly.

Tip: Tapioca flour gives the cake its characteristic chewy texture (gelatinization).
5 ✓

Pour the batter into a baking pan lined with parchment paper. You can sprinkle a little extra coconut on top.

Tip: Parchment paper prevents the caramelizing sugar from sticking to the pan.
6 ✓

Bake at 350°F (180°C) for about 40-45 minutes, until the top is deep golden brown and the center of the cake is set.

Tip: The brown color is a sign of sugars transforming during baking, resulting in deeper flavors.
7 ✓

Wait for it to cool completely before slicing. It is best served lukewarm or cold.

Tip: During resting, the tapioca structure sets completely, so the cake won't be crumbly.

Recipe FAQ

Why did my bananas turn gray?
Bananas naturally brown when exposed to air. During baking, this results in a beautiful deep color, so don't worry!
The cake didn't set, what should I do?
Tapioca flour needs time to 'set'. Let the cake cool completely before slicing.
Can I use regular milk instead of coconut milk?
You can, but the flavor will lose that tropical character that makes this recipe truly Vietnamese.

Ingredients

  • 4 large Bananas (very ripe, brown-spotted)
  • 1 cup Desiccated Coconut (unsweetened)
  • 3/4 cup Cane Sugar
  • 1/2 cup Tapioca Flour/Starch
  • 3/4 cup Full-Fat Coconut Milk
  • 1 tsp Vanilla Extract
  • 2 large Eggs (room temperature)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt