Vietnamese Style Banana Bread – a delicious recipe with bananas, sugar, honey, bread, milliliters coconut cream, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 180C. Line baking tin with baking paper.
2
Arrange sliced bananas onto the bottom of the baking tin and sprinkle with raw sugar.
3
Mix coconut cream with coconut water in a small pot. Add honey and place on the stove on a low heat. Stir until honey is dissolved then remove from the stove. Pour into larger dish, one which will be easiest to use to soak bread slices.
4
Once bread is well soaked place/arrange on top of the bananas. I made five layers using three pieces of bread for each layer adding raisins in between.
5
Melt coconut oil on a very low heat and add a bit of the coconut cream mix leftovers and pour over the cake making sure all the liquid is soaked before placing into the oven.
6
I prefer this one when it is cooled, the next day is even better. Dust with powdered sugar and cinnamon before serving. It's very rich in flavour and I like it as it is but whipped cream can be added for serving if desired.
272
kcal
Calories
18
g
Fat
28
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pieces bananas, 1 tablespoon raw sugar, 2 tablespoons honey, 1 loaf of stale bread, and more.
Yes, Vietnamese Style Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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