Look at this beauty. She’s a brilliant cake, that I THINK, only exist at Vietnam. It’s one of my childhood goodies, and today, I’m gonna bring you my veganize Bánh Mì Chuối.
That moment when you came home and Granny’s kitchen fills with this aroma of awesomeness…
So what is it, exactly? From the name, it will translate to Banana Bread. But don’t get confuse with your banana bread. It’s more like a mixture of bread and top with bananas. So I might translate to it, um.. Banana and Bread, so it will be less confusing.
Veganizing it is very easy, thou. There is not much to change, and the flavours are great without eggs, and tasted creami-er with coconut milk 🙂
So let just get into the recipe!
What you’ll need:
250 grams of bread (so about 9 oz of bread), make sure it is vegan.
Also side note: I prefer bread that has a crumby crust, the flavors seems better, but feel free to use what ever that is in your kitchen.
2 cups or 500ml plus 2 tbsp or 30 ml of coconut milk. I use-freshly-squeezed-out-of-the-coconut-from-the-market coconut milk, but you can sub any creamy vegan milk that you have.
800 grams or 28 oz of bananas, peeled (have fun peeling)
1/2 cups plus 2 tbsp of vegan sugar
1 tsp salt
1 tsp of banana wine (opt), you could use rum, just do some research about it before using to make sure it is vegan
1 tsp of vanilla
4 tbsp of flour
1 or 2 tbsp of vegan butter (opt)
- Cut the bread to pieces 1 centimeter or half an inch wide, 2 centimeters or about 1 inch thick
- Slice your peeled bananas 1 cm or 1/2 inch thick into a big bowl, add 3 tbsp of sugar, 1 tsp of salt and the optional banana wine. Toss them together
- Chill the bananas for 1 hour 2o minutes, tossing them occasionally.
4. In another bowl, add the cut bread, 2 cups of coconut milk, your 1/2 cup of sugar, 2 tsp of vanilla and 4 tbsp of flour. Stir them, like ur creamin’ butt’r, but with a spoon, till it gets a lumpy, gooey texture, and looks kinda too wet. Add 1 or 2 tbsp of the milk if it’s not wet enough. You want it to look kinda like this, but mom made it wetter and it still tasted fine.
5. Leave the mixture there, until the banana is chilled for 1h 20 mins.
6. Melt your optional butter and stir into the bread mixture.
7. Preheat oven to 170C or 338F, and place some parchment paper into a 8 inch or 20 cm diameter pan.
8. Assembling time!
First place your sugared banana slices
Then spread on some of that bread mixture, for about the same thickness for the banana, so ’bout 1/2 inch
then some bananas, again
then the bread mixture
Repeat until the pan is full or you’re outta either of the banana and bread, but there shouldn’t be leftovers.
If you end your pattern with bananas (like, when you finish assembling and the bananas are on top), then cover with aluminium foil.
9. Bake for 1 hour,or until it’s brown or bananas seems purple-ish. If you cover the tin with aluminium foil then uncover after 20 minutes.
10. Get the thing outta the tin when it is done, and flip it upside down to get a smooth-looking surface.
11. If you can wait, then a night in the fridge is even better than straight outta the oven