I turned my love of Vietnamese Banana Cake into a vegan caramelized coconut banana bread pudding that’s so sticky, rich, and ridiculous you’ll stop pretending other desserts are contenders.

Jump to Recipe

I’m obsessed with this Vietnamese Banana Cake turned banana bread pudding because it hits my sweet spot: sticky, caramelized banana and coconut sludge that actually makes sense. I love when ripe bananas sing with toasted edges and when coconut milk gives things a silky, tropical slack.

It’s messy, loud, and impossible to ignore. But it’s not precious.

I adore the way Banana Bread Pudding layers banana coconut flavors without trying too hard. And every bite snaps with little toasty bits and a salty finish that keeps me coming back.

I will never share it.

Ingredients

Print Recipe (No Advertisments)

Day-old bread: Basically soaks up custard, gives soft chewy texture and bread pudding vibes.
Ripe mashed bananas: Adds natural sweetness and creamy banana flavor, makes it feel cozy.
Sliced bananas for caramel: Plus browns beautifully, gives gooey, slightly jammy banana bites.
Full fat coconut milk: Rich and silky, makes the custard lush and tropical.
Coconut cream: Gives extra thickness and indulgent mouthfeel, like dessert in a spoon.
Coconut sugar: Light caramel notes, less sharp than white sugar, nice mellow sweetness.
Light brown or palm sugar: Basically deeper caramel tones, if you want more molasses notes.
Vegan butter or coconut oil: Adds fat for richness and helps with golden edges.
Maple syrup or agave: A floral sweetness, gentle and natural, pairs well with bananas.
Vanilla extract: Classic warmth, rounds out flavors and makes it smell like home.
Ground cinnamon: Cozy spice, pairs with banana and coconut without stealing the show.
Sea salt: Small pinch balances sweetness and makes flavors pop.
Cornstarch or tapioca slurry: For a slightly firmer custard, keeps slices neat.
Fresh or ground ginger: Basically a warm kick, brightens the richness a bit.
Lime juice: Plus adds brightness and stops the bananas from being cloying.
Toasted shredded coconut: Crunchy, toasty bits and extra coconut punch.
Chopped peanuts or cashews: Adds salty crunch and a bit of protein, optional but nice.
Flaky sea salt for finishing: Tiny bursts of salt that make each bite sing.

Ingredient Quantities

6 cups stale day old bread, cubed (baguette or soft white bread works)

3 ripe bananas, mashed for batter plus 2 bananas sliced for caramelizing

2 cups full fat canned coconut milk

3/4 cup coconut cream or thick coconut milk

3/4 cup coconut sugar, divided (about 1/2 cup for caramelizing bananas, 1/4 cup for custard)

1/4 cup light brown sugar or palm sugar (optional but nice for deeper caramel flavor)

1/3 cup vegan butter or coconut oil, melted

1/4 cup maple syrup or agave nectar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

2 tablespoons cornstarch or tapioca starch, whisked with 2 tablespoons water (for a slightly firmer custard)

1/2 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger (optional, for a touch of warmth)

Juice of 1/2 lime or 1 tablespoon lime juice (to brighten the banana caramel)

1/2 cup shredded unsweetened toasted coconut, plus extra for garnish

1/3 cup chopped roasted peanuts or cashews (optional, for crunch)

Pinch of flaky sea salt for finishing

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C). Grease a 9×13 inch baking dish or similar with a little vegan butter or oil and set aside.

2. Spread 6 cups cubed stale day old bread in the dish so it sits evenly. If bread is still soft, toast cubes in the oven 8 to 10 minutes until slightly dry and golden.

3. In a bowl whisk together 2 cups full fat canned coconut milk, 3/4 cup coconut cream, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt and 1/2 teaspoon grated ginger if using. Stir until smooth.

4. Mash 3 ripe bananas and stir into the coconut custard. Add 1/3 cup melted vegan butter or coconut oil, then whisk in 2 tablespoons cornstarch mixed with 2 tablespoons water for a slightly firmer custard. Taste and add extra 1/4 cup coconut sugar now if you like it sweeter.

5. Pour the banana coconut custard evenly over the bread cubes, pressing down gently so most cubes absorb liquid. Sprinkle in 1/2 cup shredded toasted coconut and 1/3 cup chopped roasted peanuts or cashews, tucking some pieces under the bread. Let the pan sit 20 to 30 minutes for bread to soak.

6. While pudding soaks, caramelize the sliced bananas. Heat a skillet over medium heat and add 1/3 cup vegan butter or coconut oil. Sprinkle in about 1/2 cup coconut sugar plus 1/4 cup light brown or palm sugar if using, stir until dissolved and bubbling gently.

7. Add the 2 bananas sliced and cook 1 to 2 minutes per side until caramel coated and slightly browned. Squeeze in juice of 1/2 lime to brighten the caramel and stir quickly. Remove from heat and set aside. There will be a sticky sauce left in the pan, save it.

8. Bake the soaked pudding in the preheated oven 35 to 45 minutes until the top is set and edges are golden and slightly puffed. If the top browns too quick, tent with foil.

9. When pudding is out of oven, spoon the reserved banana caramel sauce over the top and arrange caramelized banana slices across the pudding. Sprinkle extra toasted shredded coconut and chopped nuts on top.

10. Let cool 10 to 15 minutes so it firms up a bit, then finish with a pinch of flaky sea salt and an extra drizzle of maple syrup if you want. Serve warm, with coconut cream or vegan ice cream if you like.

Equipment Needed

1. 9×13 inch baking dish (or similar casserole dish)
2. Oven (preheated to 350 F)
3. Large mixing bowl
4. Whisk (for custard)
5. Rubber spatula or wooden spoon (for folding and pressing bread)
6. Measuring cups and spoons
7. Skillet or frying pan (for caramelizing bananas)
8. Chef knife and cutting board (for cubing and slicing bread and bananas)
9. Small bowl or cup (to mix cornstarch with water)

FAQ

Can I use fresh bread instead of stale day old bread?

Yes, but you should dry it first. Tear or cube the fresh bread and toast in a single layer at 300°F (150°C) for 10 to 15 minutes or until slightly crisp. That helps it soak up the custard without getting mushy.

Can I swap any ingredients to make this nut free or lower in fat?

For nut free, skip the peanuts or cashews and add extra toasted coconut or seeds for crunch. To lower fat, use light coconut milk and reduce the coconut cream, but texture will be less rich. Expect a looser custard if you cut fats.

How do I know when the custard is set enough?

The center should wobble slightly but not be liquid when gently shaken. It will firm more as it cools. If you used the cornstarch slurry it will be noticeably firmer once chilled for 2 hours.

What if my bananas brown while caramelizing?

That’s normal and fine. Caramelization darkens them and adds flavor. If they burn, reduce the heat and swirl the pan more often. A squeeze of lime juice right after cooking brightens the flavor and cuts any bitter notes.

Can I make this ahead or freeze it?

Yes, you can assemble and refrigerate for up to 24 hours before baking. Baked leftovers keep 3 to 4 days in the fridge. You can freeze portions up to 2 months, thaw overnight in the fridge and reheat gently.

Any tips for extra flavor and texture?

Toast the shredded coconut until golden and sprinkle on top for crunch. Use a combo of coconut sugar and a little brown or palm sugar for deeper caramel notes. If you like a firmer custard add the cornstarch slurry, and don’t skip the pinch of flaky sea salt at the end it makes everything pop.

A Food Lover’s Journey Recipe Substitutions and Variations

Stale day old bread (substitutions)
- Whole wheat or multigrain bread, cubed – gives more texture and a nuttier flavor, soak a bit longer if dense
- Pretzel rolls or brioche, cubed – brioche makes it richer, pretzel adds a salty crunch
- Day old croissants or donut holes, torn – for a super tender, buttery custard, but it will be sweeter
Full fat canned coconut milk (substitutions)
- Full fat dairy milk or oat milk – dairy gives closest creaminess, oat milk keeps it plant based but slightly less rich
- Half coconut milk half almond milk – still coconutty but lighter, good if you find pure coconut too heavy
- Evaporated milk diluted with a bit of water – if you need extra creaminess without coconut flavor
Coconut sugar (substitutions)
- Light brown sugar – almost one to one swap, adds a similar molasses note
- Cane sugar plus a teaspoon molasses – if you want that caramel depth and dont have brown sugar
- Maple sugar or date sugar – both add complexity but may change color and texture a bit
Vegan butter or coconut oil (substitutions)
- Neutral vegetable oil like canola or sunflower – use slightly less if liquid, good for moistness
- Ghee or unsalted butter – not vegan, but gives a richer, more caramel flavor
- Applesauce or mashed avocado – for lower fat option, use slightly less and expect a softer crumb

Pro Tips

1. Toast the bread cubes a little longer than you think, especially if they were only slightly stale. They need to be dry enough to soak without turning mushy, so give them 10 to 12 minutes and check. If you skip this, the center can stay soggy while the edges are fine.

2. Use the ripest bananas for the mashed custard but slightly firmer bananas for caramelizing. Overripe slices fall apart in the skillet. Also, don’t crowd the pan when caramelizing; do it in batches if needed so each slice browns evenly.

3. Warm the coconut milk and coconut cream slightly before mixing with the cornstarch slurry. Cold liquid can make lumps. Whisk the starch into a little warm milk first, then combine everything, that way the custard sets smoother and you avoid raw starchy pockets.

4. Save some of the banana caramel sauce for serving and finish with a pinch of flaky sea salt right before you eat. The salt brightens the whole dish. If the top browns too fast in the oven, tent with foil, and let the pudding rest 10 to 15 minutes after baking so it firms up enough to slice.

A Food Lover's Journey Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I turned my love of Vietnamese Banana Cake into a vegan caramelized coconut banana bread pudding that's so sticky, rich, and ridiculous you'll stop pretending other desserts are contenders.

Servings

servings

Calories

642

kcal

Equipment: 1. 9×13 inch baking dish (or similar casserole dish)
2. Oven (preheated to 350 F)
3. Large mixing bowl
4. Whisk (for custard)
5. Rubber spatula or wooden spoon (for folding and pressing bread)
6. Measuring cups and spoons
7. Skillet or frying pan (for caramelizing bananas)
8. Chef knife and cutting board (for cubing and slicing bread and bananas)
9. Small bowl or cup (to mix cornstarch with water)

Ingredients

6 cups stale day old bread, cubed (baguette or soft white bread works)
3 ripe bananas, mashed for batter plus 2 bananas sliced for caramelizing
2 cups full fat canned coconut milk
3/4 cup coconut cream or thick coconut milk
3/4 cup coconut sugar, divided (about 1/2 cup for caramelizing bananas, 1/4 cup for custard)
1/4 cup light brown sugar or palm sugar (optional but nice for deeper caramel flavor)
1/3 cup vegan butter or coconut oil, melted
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons cornstarch or tapioca starch, whisked with 2 tablespoons water (for a slightly firmer custard)
1/2 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger (optional, for a touch of warmth)
Juice of 1/2 lime or 1 tablespoon lime juice (to brighten the banana caramel)
1/2 cup shredded unsweetened toasted coconut, plus extra for garnish
1/3 cup chopped roasted peanuts or cashews (optional, for crunch)
Pinch of flaky sea salt for finishing

Directions

Preheat oven to 350 F (175 C). Grease a 9×13 inch baking dish or similar with a little vegan butter or oil and set aside.
Spread 6 cups cubed stale day old bread in the dish so it sits evenly. If bread is still soft, toast cubes in the oven 8 to 10 minutes until slightly dry and golden.
In a bowl whisk together 2 cups full fat canned coconut milk, 3/4 cup coconut cream, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt and 1/2 teaspoon grated ginger if using. Stir until smooth.
Mash 3 ripe bananas and stir into the coconut custard. Add 1/3 cup melted vegan butter or coconut oil, then whisk in 2 tablespoons cornstarch mixed with 2 tablespoons water for a slightly firmer custard. Taste and add extra 1/4 cup coconut sugar now if you like it sweeter.
Pour the banana coconut custard evenly over the bread cubes, pressing down gently so most cubes absorb liquid. Sprinkle in 1/2 cup shredded toasted coconut and 1/3 cup chopped roasted peanuts or cashews, tucking some pieces under the bread. Let the pan sit 20 to 30 minutes for bread to soak.
While pudding soaks, caramelize the sliced bananas. Heat a skillet over medium heat and add 1/3 cup vegan butter or coconut oil. Sprinkle in about 1/2 cup coconut sugar plus 1/4 cup light brown or palm sugar if using, stir until dissolved and bubbling gently.
Add the 2 bananas sliced and cook 1 to 2 minutes per side until caramel coated and slightly browned. Squeeze in juice of 1/2 lime to brighten the caramel and stir quickly. Remove from heat and set aside. There will be a sticky sauce left in the pan, save it.
Bake the soaked pudding in the preheated oven 35 to 45 minutes until the top is set and edges are golden and slightly puffed. If the top browns too quick, tent with foil.
When pudding is out of oven, spoon the reserved banana caramel sauce over the top and arrange caramelized banana slices across the pudding. Sprinkle extra toasted shredded coconut and chopped nuts on top.
Let cool 10 to 15 minutes so it firms up a bit, then finish with a pinch of flaky sea salt and an extra drizzle of maple syrup if you want. Serve warm, with coconut cream or vegan ice cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.