Vietnamese Coconut Banana Bread Pudding Banh Chuoi Nuong Recipe

I absolutely love this banana bread pudding because it combines the nostalgic comfort of French bread and ripe bananas with an exotic twist of coconut milk and toasted sesame seeds, creating a perfect balance between creamy and crunchy textures. Plus, it’s a satisfying dessert that feels like a warm hug and is subtly infused with vanilla and cinnamon for an aromatic delight that doesn’t feel too heavy.

I enjoy making sweets that mix unusual flavors and textures, and Vietnamese Coconut Banana Bread Pudding, or Banh Chuoi Nuong, is a great example. With luscious bananas, creamy coconut milk, and a hint of vanilla, this pudding is not only rich but also full of tropical flavors.

The toasted sesame seeds lend a subtle crunch, and the sweetened condensed milk adds a level of unctuous sweetness that gilds the dessert. To my mind, this pudding is what’s for dessert if you want to pull off some fusion magic but also be super-comforting and cozy.

Ingredients

Ripe Bananas
Sweetness derived from nature; a wealth of potassium and fiber.

Coconut Milk
Thick texture; nourishing fats; non-dairy option.

Granulated Sugar
Provides sweetness; an uncomplicated sugar.

Sweetened Condensed Milk
Increases sweetness; contributes rich creaminess.

Sesame Seeds
Taste of nuts; excellent supply of healthful lipids and protein.

French Bread
Foundation for dessert; takes in fluids; supplies starch.

Vanilla Extract
Enriches fragrance; contributes to taste’s warmth and depth.

Butter
Enhances flavor; provides saturated fat.

Ingredient Quantities

• 3 cups of ripe bananas, sliced
• 1/2 cup of granulated sugar
• 1/2 teaspoon of salt
• 2 1/2 cups of coconut milk
• 1 teaspoon of vanilla extract
• 1/2 loaf of French bread, cubed
• 1/4 cup of unsalted butter, melted
• 2 tablespoons of sweetened condensed milk
• 1/4 cup of toasted sesame seeds
• 1 tablespoon of all-purpose flour
• 1/4 teaspoon of ground cinnamon (optional)

Instructions

1. Heat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by greasing it or by lining it with parchment paper.

2. In a big mixing bowl, mix together the bananas that you have sliced with the sugar that you have granulated and with the salt. Gently, try to coat the bananas evenly. After doing that, let them be for about 10 minutes.

3. Take another bowl and mix together the coconut milk, vanilla extract, sweetened condensed milk, and melted butter until the ingredients are beautifully united.

4. The mixture of bananas is then combined with cubed French bread, followed by the pouring of the mixture of milk and coconut over the top. After this, it is given a stir—but with the utmost gentleness, for this is not a banana split cake in progress but a bread pudding. The puddings must not be disturbed.

5. Add the all-purpose flour and optional ground cinnamon, then mix together until fully combined.

6. Using a spatula, spread the mixture evenly into the baking dish that you prepared.

7. For a crunchy texture and extra flavor, toast the sesame seeds and then sprinkle them atop the pudding.

8. In the preheated oven, bake for approximately 1 hour, or until the pudding has set and the top is a nice golden brown.

9. Take the pudding from the oven and let it rest for a minimum of 15 minutes in the dish before serving.

10. This is a delicious Vietnamese take on a traditional bread pudding. This dish makes an excellent sweet snack or dessert and can be served warm or at room temperature.

Equipment Needed

1. Oven
2. 8×8 inch baking dish
3. Parchment paper or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Whisk
10. Spoon
11. Knife
12. Cutting board

FAQ

• Q: Can I use any type of bread for this recipe?A: It is recommended to use French bread because of its chewy texture, but any other crusty bread can be used as a substitute, if needed.
• Q: What can I use as a substitute for coconut milk?You can choose almond milk or standard milk; however, the coconut flavor will not be as prominent.
• Q: Can I make this pudding ahead of time?Q: Can the dish be made in advance?

  A: Yes. You can prepare this dish a day in advance, then store it in the refrigerator until it’s time to serve. Reheat the dish before serving.

• Q: Is the ground cinnamon necessary?Q: Is it necessary to add the spice?

  A: No, it is optional. It adds a warm spice flavor, but the recipe will still be delicious without it.

• Q: How do I toast sesame seeds?To toast them, use a skillet and put it over medium heat. Pour the seeds into the skillet. As the seeds heat, they will begin to release their oils. Keep stirring, though, as the oils some seeds release (like sunflower) tend to brown the seeds more quickly than a radiant sun would. You want your seeds golden brown.
• Q: Can I use plantain instead of bananas?
  A: It’s best to stick with ripe bananas for the desired sweetness and texture.
• Q: How should I serve the pudding?Serve it warm or at room temperature; you may want to garnish it with toasted sesame seeds on top.

Substitutions and Variations

Bananas at their peak: Use ripe plantains instead of bananas for a uniquely different flavor and texture.
Sugar in granulated form: Change to coconut sugar or brown sugar for a taste with more depth.
Coconut milk: Use almond milk or oat milk for an alternative flavor profile.
Brioche or challah make excellent substitutes for French bread in that they offer a sweeter flavor and a softer texture.
Use coconut oil as a vegan alternative for unsalted butter.

Pro Tips

1. Use overripe bananas for a stronger flavor and natural sweetness, reducing the need for added sugar.

2. Soak the French bread cubes in the coconut milk mixture for about 10 to 15 minutes before combining with the bananas. This helps the bread absorb more flavor and moisture for a creamier pudding.

3. Brown the butter before mixing with other ingredients for a nutty, richer depth of flavor.

4. If you prefer a more caramelized crust, sprinkle a tablespoon of sugar on top of the pudding before baking. This will create a lovely caramelized layer to contrast the soft pudding underneath.

5. For an added layer of flavor, swap vanilla extract with a combination of vanilla and a drop of almond extract. This subtle change will enhance the overall taste of the pudding.