Banana Custard Recipe

Introduction

This Banana Custard is a creamy, naturally sweet dessert that highlights the rich flavor of ripe bananas. It’s smooth, velvety, and perfect for filling cakes, topping cupcakes, or enjoying on its own. With simple ingredients and a gentle cooking process, you can create a homemade custard that feels truly special.

Ingredients

• 2 cups milk (480 ml)
• 2 cups very ripe chopped bananas (340 g, about 3 to 4 medium bananas)
• 1 vanilla bean, split in half (optional)
• 4 large egg yolks
• ½ cup granulated sugar (100 grams)
• 3 tbsp cornstarch (24 grams)
• ¼ tsp fine sea salt
• 1 tbsp unsalted butter (14 grams, at room temperature)
• 1 tsp vanilla extract (optional)

Instructions

1. Step 1: In a small saucepan over medium heat, combine the milk, chopped bananas, and the seeds from the vanilla bean if using. Heat until just about to boil, then remove from heat.
2. Step 2: Cover the pan and let the bananas steep in the milk for at least 1 hour, or refrigerate overnight for a stronger banana flavor.
3. Step 3: Reheat the infused milk until hot, but do not boil.
4. Step 4: In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
5. Step 5: Strain the hot milk through a fine sieve to remove banana pieces, pressing gently to extract as much liquid as possible. Reserve the banana pulp for other uses or discard.
6. Step 6: Gradually pour 2 tablespoons of the hot milk into the yolk mixture while whisking constantly, then slowly add the remaining milk, whisking continuously to temper the eggs.
7. Step 7: Pour the custard mixture back into the saucepan through a fine sieve to catch any cooked egg bits or solids.
8. Step 8: Cook over medium heat, stirring constantly with a wooden spoon or spatula, scraping the sides and bottom until the custard thickens and becomes smooth.
9. Step 9: Remove from heat and stir in the butter and vanilla extract if using. Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
10. Step 10: Chill in the refrigerator until fully set and cold. Use as a cake filling, cupcake topping, or in your favorite banana desserts.

Tips & Variations

• For a stronger banana flavor, steep the bananas in the milk overnight in the fridge.
• You can replace the vanilla bean with 1 tsp vanilla extract if you prefer.
• The leftover banana pulp is great for banana breads, muffins, or pancakes—avoid waste!
• Use low-fat milk if desired, but whole milk gives the creamiest texture.

Storage

Store the banana custard in an airtight container in the refrigerator for up to 3 days. When ready to use, give it a gentle stir and serve cold or at room temperature. Reheating is not recommended, as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this custard?

Yes, thaw the bananas completely and drain any excess liquid before using them to avoid extra moisture diluting the custard.

What can I do with the leftover banana pulp?

The pulp is perfect for baking—add it to banana bread, muffins, pancakes, or smoothies to reduce waste and add natural sweetness.

Banana Custard Recipe

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★★★★★

4.6 from 113 reviews

A creamy and luscious Banana Custard made by infusing ripe bananas in milk, then combining with egg yolks, sugar, and cornstarch for a smooth, thick dessert filling or topping. Perfect for cakes, pies, or pudding cups, this custard highlights the natural sweetness and flavor of ripe bananas.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes (including infusion time)
• Yield: About 3 cups (720 ml) of banana custard 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Custard Ingredients

• 2 cups milk (480 ml)
• 2 cups very ripe chopped bananas (340 g, about 3 to 4 medium bananas)
• 1 vanilla bean, split in half (optional)
• 4 large egg yolks
• ½ cup granulated sugar (100 grams)
• 3 tbsp cornstarch (24 grams)
• ¼ tsp fine sea salt
• 1 tbsp unsalted butter (14 grams, at room temperature)
• 1 tsp vanilla extract (optional)

Instructions

1. Infuse Milk with Bananas and Vanilla: Place the milk, chopped bananas, and vanilla bean seeds (if using) in a small saucepan over medium heat. Heat until just before boiling, then remove from heat and cover the pan. Let it infuse for at least 1 hour at room temperature or refrigerate overnight to intensify the banana flavor.
2. Reheat Milk Mixture: After infusion, reheat the milk and banana mixture over medium heat until hot but not boiling.
3. Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and combined.
4. Strain Milk: Carefully strain the hot milk through a fine sieve to remove banana pieces, squeezing the pulp gently to extract the milk. Reserve or discard the banana pulp according to your preference.
5. Temper Egg Mixture: Slowly add about 2 tablespoons (30 ml) of the hot milk to the egg mixture while whisking constantly to prevent curdling. Gradually whisk in the remaining milk mixture slowly, ensuring a smooth blend.
6. Cook the Custard: Pour the combined mixture back through a fine-mesh sieve into the saucepan. Cook over medium heat, stirring continuously with a wooden spoon or spatula, scrapping the sides and bottom to prevent sticking. The mixture will thicken and may appear lumpy initially but will smooth out within a minute as it thickens to a custard consistency.
7. Finish and Chill: Remove the saucepan from heat. Stir in the room temperature butter and vanilla extract (if using) until fully incorporated. Transfer the custard to a bowl, cover tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
8. Serve or Use as Desired: Use this banana custard to fill cakes, pies, or cupcakes. It also makes an excellent base for banana pudding or dessert cups.

Notes

• Using a vanilla bean is optional but enhances the custard’s flavor; vanilla extract can be used alternatively.
• The banana pulp strained out can be used in baking recipes like cupcakes or discarded.
• Ensure to whisk constantly when cooking the custard to prevent lumps and curdling.
• Covering the custard with plastic wrap directly on its surface prevents a skin from forming as it cools.
• This custard can be stored refrigerated for up to 3 days.

Keywords: banana custard, banana dessert, custard recipe, banana pudding base, homemade custard, dessert filling