|Type||Rice cake or bread pudding|
|Place of origin||Vietnam|
|Region or state||Southeast Asia|
|Main ingredients||Bananas or plantains, coconut milk, sugar, white bread, shredded young coconut, condensed milk, butter, egg, vanilla extract|
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Bánh chuối (literally "banana cake") is a sweet banana cake or bread pudding from Vietnam. Although its exact ingredients may vary, it is usually made with ripe bananas or plantains, rice flour, coconut milk, sugar, white bread, shredded young coconut, condensed milk, butter, egg, and vanilla extract. In the finished dish, the cooked banana often appears purplish-red in color.
There are two main varieties of bánh chuối:
- Bánh chuối nướng (literally "baked banana cake") - This variety of bánh chuối is cooked by baking it in a pan in an oven, giving it a golden-brown, crisp exterior.
- Bánh chuối hấp (literally "steamed banana cake") is similar in appearance to the baked version, but some rice starch is added and it is steamed rather than baked, and the outside is not golden-colored.
Additionally, other variations include:
- Bánh chuối chiên, which is often sold as a flattened banana and sticky rice fritter.
- Bánh chuối khoai, which includes slices of sweet potato.
- Diana My Tran, Steve Raymer Banh chuoi page 106 The Vietnamese Cookbook Capital Books, 2003 ISBN 1-931868-38-7, ISBN 978-1-931868-38-9, 120 pages
- Vatcharin Bhumichitr, Christine (PHT) Hanscomb, Michael (PHT) Freeman Banh Chuoi Vatch's Southeast Asian Cookbook page 130 Macmillan, 2000 ISBN 0-312-25431-8, ISBN 978-0-312-25431-5, 192 pages
- Jan Dodd, Mark Lewis, Ron Emmons The Rough Guide to Vietnam Rough Guides 2003 page 49 ISBN 1-84353-095-3, ISBN 978-1-84353-095-4, 590 pages
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