Vietnamese Banana Pudding | Bánh Mì Chuối
Banana Bread Pudding with Bánh Mì
When I was young, my nanny used to make a simple dessert called bánh mì chuối. It was one of those humble treats made from ingredients that were always around the house.
Whenever there was leftover bánh mì from the day before, she would slice the bread and turn it into something sweet. The bread was dipped in a mixture of condensed milk, water, and vanilla, then layered with slices of ripe banana.
Another layer of bread went on top, soaking up all that creamy sweetness.
But the most memorable part was how she baked it. Instead of an oven, she used a charcoal stove. The pan was covered with a lid, and she placed hot charcoal on top of the lid so the heat came from both the top and bottom—like a rustic oven.
Slowly the dessert baked until the bread became soft inside and lightly crisp on the edges. The bananas turned sweet and fragrant, and the whole kitchen smelled like caramel and vanilla.
It was simple, warm, and comforting.
Today when I make it at home, I use a regular oven—but every bite still reminds me of that charcoal stove and the care she put into turning old bread into something special.
Simple Bánh Mì Chuối (Banana Bread Pudding) Recipe
Ingredients
3–4 pieces day-old bánh mì, sliced
2 ripe bananas, sliced
1 cup condensed milk
1 cup water
1 tsp vanilla extract
1 tbsp butter (optional, for greasing pan)
Optional additions:
shredded coconut
sesame seeds
a little sugar for caramelizing the top
Instructions
Prepare the custard mixture
In a bowl, mix condensed milk, water, and vanilla.
Dip the bread
Lightly dip slices of bánh mì into the milk mixture.
Layer the dessert
Arrange a layer of soaked bread in a greased baking dish
Add banana slices
Cover with another layer of bread
Pour remaining milk mixture over the top.
Bake
Oven method:
Bake at 350°F (175°C) for about 40–50 minutes until golden and set.
Result
Soft custardy bread, sweet bananas, and a lightly crisp top.
A perfect way to turn leftover bread into a comforting dessert.
