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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/banana-custard-recipe/