Vietnamese Banh Chuoi Nuong (Chewy Coconut Banana Cake)

Name: Vietnamese Banh Chuoi Nuong (Chewy Coconut Banana Cake)
Prep time: 23 min
Cook time: 55 min
Total time: 1 h 18 min
Yield: 10 servings
Cuisine: Vietnamese
Ingredients: 4 medium (about 1⅔ cups mashed) (400 g) very ripe bananas, peeled and mashed with a fork into a chunky purée; 3 large (150 g) large eggs, at room temperature; ½ cup (100 g) granulated sugar; 1 cup (240 ml) full-fat canned coconut milk, well shaken; 2 tbsp (30 ml) coconut oil, melted and slightly cooled; 1 tsp (5 ml) pure vanilla extract; ½ tsp (3 g) fine sea salt; 1 cup (120 g) tapioca starch, spooned into the cup and leveled; 1 medium (100 g) ripe banana, peeled and sliced lengthwise into 2 long halves; 2 tbsp (12 g) unsweetened shredded coconut; 1 tbsp (9 g) white sesame seeds; 1 tsp (5 ml) coconut oil or neutral oil, for greasing the pan and the knife

From the MyKitchenBank Kitchen

A gluten-free Vietnamese-style baked banana cake with a golden top and a soft, chewy, custardy middle. Ripe bananas, coconut milk and tapioca starch give it its signature bouncy texture, and it's finished with toasted sesame and coconut.

Prep: 23 min
Cook: 55 min
Wait: 1 hr 45 min
Total: 3 hr 3 min
Makes: 1 loaf (10 slices)

Save to My Kitchen Jump to recipe

Ingredients

10 servings

For the batter
4 medium (about 1⅔ cups mashed) (400 g) very ripe bananas, peeled and mashed with a fork into a chunky purée
3 large (150 g) large eggs, at room temperature
½ cup (100 g) granulated sugar
1 cup (240 ml) full-fat canned coconut milk, well shaken
2 tbsp (30 ml) coconut oil, melted and slightly cooled
1 tsp (5 ml) pure vanilla extract
½ tsp (3 g) fine sea salt
1 cup (120 g) tapioca starch, spooned into the cup and leveled
For the topping
1 medium (100 g) ripe banana, peeled and sliced lengthwise into 2 long halves
2 tbsp (12 g) unsweetened shredded coconut
1 tbsp (9 g) white sesame seeds
1 tsp (5 ml) coconut oil or neutral oil, for greasing the pan and the knife

Equipment (9)

9×5-inch (23×13 cm) loaf pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Fork or potato masher
Wire cooling rack
Instant-read thermometer

Steps

Before you start

Use bananas that are heavily speckled or mostly brown. Underripe bananas make a bland, less sweet cake.
Shake the can of coconut milk well, or stir it, so the cream and liquid are fully blended before measuring.
Plan for about 90 minutes of cooling. The cake gets its chewy texture as it cools, and it will be gummy and fragile if cut warm.
Take the eggs out of the fridge 20 minutes ahead so they blend smoothly with the coconut milk.

1
Heat oven, prep panOven 350°F / 175°C
- Position a rack in the center and preheat the oven to 350°F (175°C).
- Lightly grease the 9×5-inch (23×13 cm) loaf pan with the pan oil.
- Line it with a strip of parchment that overhangs the two long sides by 2 inches (5 cm) so you can lift the cake out later.
+ Show details− Hide details
Ready when: Parchment lies flat against the greased pan with no gaps.
Tip: Grease the pan lightly before lining. The oil helps the parchment stick in place.
2
Mash the bananas
- In a medium bowl, mash the 4 very ripe bananas with a fork until mostly broken down but still slightly chunky.
- You should have about 1⅔ cups (400 g).
- Set aside.
+ Show details− Hide details
Ready when: Mostly soft purée with a few small banana pieces remaining.
Tip: Don't purée the bananas smooth. Small chunks give the cake pockets of banana flavor.
3
Whisk the wet ingredients
- In a large bowl, whisk the eggs and sugar for 1 minute until the sugar mostly dissolves and the mixture looks pale yellow.
- Whisk in the coconut milk, melted coconut oil, vanilla and salt until fully combined.
+ Show details− Hide details
Ready when: Smooth, uniform liquid with no streaks of egg or pools of coconut cream.
Tip: If the coconut oil is hot, it can scramble the eggs. Let it cool until just warm first.
4
Add starch and bananas
- Sprinkle the tapioca starch over the wet mixture in 3 additions, whisking well after each, until no dry lumps remain.
- Switch to a spatula and fold in the mashed bananas until evenly distributed.
- The batter will be loose and pourable, like thin pancake batter.
+ Show details− Hide details
Ready when: No visible lumps of starch, and the banana is evenly mixed in.
Tip: Tapioca clumps if added all at once. Add it gradually.
5
Rest the batter
- Let the batter sit at room temperature for 15 minutes so the starch hydrates.
- Stir once gently before pouring, because the starch settles to the bottom.
+ Show details− Hide details
Ready when: Batter looks slightly thicker and stirs up smooth again.
Tip: Skipping the stir means the starch ends up in a dense layer at the bottom of the pan.
6
Pour and top
- Stir the batter, then pour it into the prepared pan.
- Lay the 2 banana halves cut-side up along the length of the cake.
- Sprinkle evenly with the shredded coconut and sesame seeds.
+ Show details− Hide details
Ready when: Batter reaches about ¾ of the way up the pan, with toppings spread evenly.
Tip: The pan will be quite full. Carry it carefully to the oven with the rack already pulled out.
7
Bake the cakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 50 to 60 minutes.
- The top should be deep golden brown with darker edges.
- The center should look set and not jiggle liquidly when the pan is nudged.
- If the top browns too fast after 35 minutes, tent loosely with foil.
+ Show details− Hide details
Ready when: Center registers about 200°F (93°C) on an instant-read thermometer, and a toothpick comes out with only a few moist crumbs, not wet batter.
Tip: The center stays soft and custardy when hot. It firms up while cooling, so don't overbake.
8
Cool in the pan
- Set the pan on a wire rack and cool for 25 minutes.
- Run a thin knife along the short ends if needed, then use the parchment overhang to lift the cake out onto the rack.
+ Show details− Hide details
Ready when: Cake feels set around the edges and lifts out in one piece.
Tip: Lifting too early can tear the soft center.
9
Cool completely
- Leave the cake on the rack for another 65 minutes until fully cool to the touch.
- The texture changes from soft and wet to chewy and sliceable during this time.
+ Show details− Hide details
Ready when: Cake is room temperature, and the surface is dry and springs back when pressed lightly.
Tip: Cutting while warm makes the slices gummy and sticky.
10
Slice and serve
- Lightly oil a sharp knife and wipe it between cuts.
- Cut the cake crosswise into 10 slices about ¾ inch (2 cm) thick.
- Serve at room temperature or lightly warmed.
+ Show details− Hide details
Ready when: Slices hold together with clean edges and a chewy, translucent crumb.
Tip: Oiling the knife stops the tapioca from sticking to the blade.

Good to know

Tips

Weigh the tapioca starch if you can. Too much makes the cake rubbery, and too little makes it wet in the center.
The darker the banana skins, the sweeter the cake and the more banana flavor. Frozen, thawed bananas also work well. Drain off the excess liquid.
Toast the sesame seeds and coconut in a dry pan for 2 minutes over medium heat before using for a nuttier flavor.
Do not overmix after adding the starch. Whisk only until smooth.

Make ahead

"Bake the cake up to 1 day ahead. Cool completely, wrap well and keep at room temperature, then slice just before serving."

Storage & reheating

"Room temperature: covered, up to 2 days. Refrigerator: up to 5 days in an airtight container (the cake firms up when cold). Freezer: wrap slices individually and freeze up to 2 months. To reheat, thaw overnight in the fridge or microwave a slice for 15 to 20 seconds, or warm it in a 300°F (150°C) oven for 8 minutes, until soft and chewy again."

Substitutions

coconut oil → melted unsalted butter or neutral oil. Same amount. You lose a little coconut flavor but the texture is the same.
full-fat canned coconut milk → light coconut milk. The cake will be slightly less rich and a bit firmer.
tapioca starch → cassava starch. Use the same weight. Do not use cornstarch, which gives a pasty, non-chewy result.
white sesame seeds → chopped roasted peanuts. A common Vietnamese topping. Use the same amount.