Every once in awhile, we eat custard for breakfast. Up to this point, it’s always been pumpkin (hey, I need to post a recipe for that!). Tonight, I decided to make a banana version. Tomorrow is my daughter’s birthday (4 years old!), so this will be a special start to her day.
My kids prefer their custard to be cold, so I make it the night before. Works for me, all I have to do is pull it out of the fridge and I have an easy morning! Who couldn’t use one of those?
And… this takes about 5 minutes (10 at the most) to throw together… WIN!
Add the following to your blender:
- 1 can full fat coconut milk (about 2 cups)
- 2 ripe bananas
- 4 eggs
- 1 Tbsp. vanilla
- 1/3 cup pure maple syrup
- 2 tsp. cinnamon
- pinch of sea salt
1. Preheat oven to 350.
2. Throw all ingredients into the blender and blend until combined.
3. Pour into ramekins or whatever size dishes you prefer. (I used 5 smallish pyrex dishes, but sometimes I just pour it into one big bowl).
water bath
4. Bake for 45 min to 1 hour (until the custard is set) in a water bath. (To make a water bath, just place the dishes into a large casserol dish and fill halfway with hot water).
5. Enjoy hot, cold or room temperature.
For more grain free breakfast treats, check out this post.
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Would regular milk or almond milk work with this? (I can’t do coconut, unfortunately.)
I think either would work… maybe. Canned coconut milk contains a high fat content. You might need to add more fat… perhaps some butter?
Or how about using cream instead? I think that would work.
I made this custard last night with raw whole milk and it worked great. Thanks so much for the recipe. It was delicious!
Glad you enjoyed it Adrianna– thanks for letting me know!
I can’t get raw milk where I am, but I’d be totally willing to try it with cream. Thanks for the tip!
I am going to have to try this really soon. I love custard, but it’s not something I think about making. That needs to change!
Does it take much longer when you make it in one larger dish? I keep meaning to get some ramekins, but still haven’t gotten around to it.
Not too much… probably 60-70 minutes… depends on how deep of a dish you use.
Thanks for stopping by my blog (and commenting!) I slipped over here to check out your’s as well – can’t resist anything that begins with “Real Food.” I LOVE custard! And I’m always looking for new yummies for breakfast to tempt me – not my favorite meal of the day despite the fact that I know it’s the most important.
Please post the pumpkin one – another of my favorite ingredients. ;D
Must try tonight! I think it will be perfect following our slow cooker vegetable pot pie.
[...] green salad would accompany this pot pie well. For an extra treat, follow it with this super easy banana custard. [...]
This looks amazing! I’ll have to try it!
This was so easy and came out delicious! I poured my batter into a loaf pan w/ a water bath and cooked 60 minutes. Perfect!
wow, can NOT wait to try this!!!
I made this last night after having it on my “to make” list since you posted it. It is great! Hubby and I enjoyed it hot with a little cream and the kids ate it cold for breakfast. Very easy and I will be making this again!
Thanks Rachel– glad you enjoyed it!
Can I make this on top of the stove or without water baths? I was just curious. I do not have ramekins or glas bowls for the oven yet, I JUST moved but I want to cook this for company.
Thanks for the recipe, if I have to wait I am still going to make it ASAP, it sounds wonderful!
I’ve never tried that Lisa. I would think that you could use a casserole dish without the water bath. I would try it!
I just made this and I substituted the two cups of coconut/almond milk, for one cup of coconut milk, and one cup of half and half. Haven’t tried it yet, but it smells great!
Leslie, I actually made it in a crock and did place it in a water bath. I think it is going to be fine. Oh, in my last post, I meant that I substituted the two cups of coconut milk FOR one cup of coconut almond milk ( all I had in the fridge) and one cup of half-and-half.
Hi there, would honey work in place of maple syrup? I’m in aus & maple syrup is pretty exy!
Honey will definitely work!
Sounds amazing, albeit caloric overload. Can one make with low fat coconut milk instead and still get it to set? What about egg substitutes? And finally, please share your pumpkin custard recipe – I just received my shipment of organic gluten free flours, coconut milk and cream and loads of pumpkin!!!!
I wouldn’t be able to comment about those substitutions Joanne, we are big advocates for healthy fats around here.
Yes please share the pumpkin custard recipe also. I can’t have bananas. Thanks!
Just made this. I subbed the syrup with coconut nectar because that’s what I had. Sooooooo good. Everyone’s enjoying! Thanks!
So glad you like it Joi!
i will try this tomorrow…
I would also love to have the pumpkin custard recipe!
This was yummy, I wonder if I could process a whole coconut to avoid using the canned version? Any ideas, please share.
Just made this in preparation for a busy morning tomorrow, and stole one ramekin’s worth as a midnight snack (the recipe made 7 small ramekins for me)… delicious! I did reduce the amount of cinnamon and add some nutmeg, because I love how nutmeg and banana taste together. Hopefully my toddler appreciates it as much as I do
Hope your little one loves it… but if not, 6 more ramekins for you!
I’ve made this SO many times over the past two weeks! Even my husband, who isn’t a sweets lover, loves it! I only put in two tablespoons of the maple syrup, but it’s still just as sweet. Thanks!
i never leave comments but wow this is amazing! my 9 month old eats so much of this stuff i have to cut him off because im afraid hes gonna throw up,,,he hasnt though. thank you!!
So glad you commented! Your 9 month old is clearly a great judge of good tasting food!
I am in love with this. I’ve searched your site but can’t find the pumpkin custard recipe, have you posted it yet? I cannot WAIT to try your other variation! Thanks a bajillion!