Banana Custard
Homemade Custard is so much easier to make than you might think and the taste compared the store-bought or boxed pudding shortcuts is unmatched! Once you learn how to make custard homemade, the variations are endless and you’ll be left with the most delicious treat ever! And the best part is that custards can be used for so many different things. Whether you plan on eating it plain, with fruit, or using it as the base of your creme brulee, you’ll be so happy with the way it turns out! I’m going to walk you through every step of this recipe so let’s get right into it!
If you love this recipe, you might also love some of these other Banana desserts! I hope that you enjoy this recipe and these others as much as I do :)
Banana Coffee Cake
Copycat Little Debbie Banana Twins
The Best Banana Bread Recipe
Homemade Air Fryer Banana Nutella Uncrustables
Banana Sheet Cake With Chocolate Buttercream
Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze
Recipe Tips
- Whisk constantly: This prevents the eggs from scrambling and ensures a smooth, lump-free custard.
- Cool the banana-milk mixture: Letting it cool slightly before tempering helps avoid cooking the egg yolks too quickly.
- Use whole milk: The fat content adds richness and a creamier texture. Avoid using low-fat milk for best results! :)
- Plastic wrap tip: Pressing the wrap directly on the surface prevents a skin from forming as it cools.
What Kind of Bananas Are Best for Baking?
Ripe bananas with brown speckles are best for baking and custards. They’re naturally sweeter and easier to mash, which creates a smoother texture and deeper banana flavor. Overripe bananas (soft and spotty) work especially well in this recipe. Avoid underripe bananas—they lack sweetness and can be starchy or bitter when cooked.
How to Store Banana Custard
- Banana custard should be stored in an airtight container in the refrigerator. Make sure to press plastic wrap directly on the surface to keep it from forming a skin.
- Refrigerator: Store for up to 3–4 days.
- Freezing not recommended: Freezing can change the texture, making it watery or grainy when thawed.
Banana Custard
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5-8
servings20
minutes10
minutesKeep the screen of your device on.
Ingredients
3 ripe bananas
2 cups whole milk
1 1/2 tsp. vanilla bean paste, extract works as well
4 egg yolks
3/4 cups granulated sugar
2 1/2 Tbsp. cornstarch
2 Tbsp. butter
1/4 tsp. salt
Directions
- Peel and smash 3 bananas until there are no large chunks and place in a large sauce pan. Add the milk and vanilla. Place over medium heat and stir to combine until the mixture begins to bubble. Remove from heat and let cool for about 10 minutes.
- In a large bowl, whisk together the egg yolks, sugar, and cornstarch. Mix until lighter in color and fluffy, about 2 minutes.
- Once the milk mixture has had time to cool down, slowly pour it down while whisking constantly, along the side of the bowl of the egg yolk mixture. Whisk until everything is evenly combined.
- Place this mixture back into the large sauce pan and place over low-medium heat while whisking constantly. Continue to whisk until the mixture starts to thicken and bubble resembling a pudding consistency. Remove from heat. Add in the butter and salt and whisk to combine until the butter is completely melted.
- Place the banana custard in a heat proof bowl with plastic wrap pressed on top to prevent a skin from forming and store sealed until you’re ready to use it.
- Enjoy!
Did you make this recipe?
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So hard to find a banana pudding recipe that actually uses banana! Really great recipe- I poured my banana milk mixture through a sieve before adding to the egg mixture because I wanted a really creamy pudding but next time I’ll either use a cheesecloth or puree it smooth
This is excellent! The only thing I did different was use a stick blender to really puree everything smooth after I added the milk mixture to the egg mixture.