Bánh Chuối Nướng Recipe
My Mother’s Bread Pudding
made with Croissants & Lady Finger Bananas
Bánh Chuối Nướng | Mom's Vietnamese Croissant & Banana Bread Pudding
An Excerpt from my Cookbook : The Memory of Taste
Like any sophisticated lady, my mom loves buttery, flaky French pastries, and to her, croissants are king. She always scrimped and saved the cash to buy them, but not from the places where the cashiers called them “kwah-saunts.” Nope, we got our real-deal, très magnifique croissants by the dozen from the Costco bakery, with hors d’oeuvres of $1.50 Polish dogs and bottomless sodas.
I’m not kidding when I say that getting a Costco card moved us up the economic and social ladder. But uh, we weren’t actually members, technically speaking. It was more that the people who checked the membership cards couldn’t really tell Asians apart, and let’s just say we took advantage of it.
When our Costco croissants got too old to eat fresh, my mom would turn them into this amazing bread pudding, which she’d cook in our crappy little toaster oven. Her banana of choice was the lady finger banana, which is somehow custard-like but still firm, and so, so sweet.
This recipe is pretty much her exact technique, though I’ve scaled it up to fit the average home oven. You’ll need a 6-inch round cake pan for this recipe.
Ingredients
Instructions
Notes
If you can’t find lady finger bananas (also known as sugar bananas,
fig bananas, or date bananas) where you are, you can totally swap in super-ripe
Cavendish bananas, though the final result won’t be quite as sweet
or aromatic.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.