Banana Milk Custard Recipe (Easy 20-Minute)

Banana milk custard is the easiest little rescue mission for those spotty bananas you keep side-eyeing on the counter. Banana milk custard is what I make when I want something cozier than a smoothie but I’m not emotionally prepared to commit to banana bread again.

You know the moment: the bananas are past their “snack” era, you’ve already made pancakes this week, and throwing them out feels personally offensive. This is when I mash them into warm milk, whisk in a few pantry staples, and suddenly the kitchen smells like sweet banana-vanilla comfort. It’s like those childhood pudding cups… except silkier, less plasticky, and you can eat it warm if you’re impatient (I am).

Many home cooks avoid custard because it sounds fussy—lumps, scorching, curdling, special tools, mysterious ingredients. Here’s the thing—this banana milk custard is eggless, forgiving, made with basic pantry staples, and honestly pretty hard to mess up if you follow a couple simple “don’t panic” rules. I’ll walk you through both stovetop and microwave methods, plus swaps, troubleshooting, and storage so this can become your go-to banana dessert.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 5 minutes
• Cook / Chill Time: 15 minutes cook + 2 hours chill
• Total Time: 2 hours 20 minutes
• Servings: 4–6
• Difficulty: Beginner-friendly

Why You’ll Love This Banana Milk Custard

– No eggs required, which is great for allergies, egg shortages, or those days you just don’t want to gamble with tempering.
– Everyday ingredients: milk, bananas, cornstarch, sugar, vanilla, and salt. That’s it.
– Lump-free guarantee (well, as close as life allows): I’ll show you the tiny technique that prevents the dreaded custard “bb’s.”
– Two methods: stovetop for the classic experience, or microwave when you need dessert without babysitting a pot.
– Make-ahead friendly: it sets beautifully in the fridge, so it’s perfect for guests or just Future You.
– Naturally gluten-free, and it’s easy to make dairy-free or vegan with a couple smart swaps.

Quick note: if you’re into cozy spoon desserts, you might also like my banana pudding recipe and other easy homemade desserts on the site. Same comforting vibe, different outfits.

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Here’s what you’ll need for banana milk custard. Nothing fancy, nothing you have to order online at midnight.

• 2 cups (480 ml) whole milk
• 2 medium very ripe bananas (about 1 cup / 225 g mashed)
• 3 tablespoons cornstarch (about 24 g)
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt (a pinch, but don’t skip it)

Ingredient roles, in plain English:

• Cornstarch is the thickener. It gives you that glossy, pudding-like set without eggs.
• Ripe bananas bring sweetness and the main flavor. The more speckles, the better. They mash easier and taste more banana-y.
• Vanilla makes everything taste more “dessert,” less “baby food,” and I mean that lovingly.
• Salt keeps it from tasting flat. Custard without salt always feels like it’s missing its punchline.

Banana ripeness note: go for bananas that are yellow with lots of brown freckles. If they’re still greenish, the custard will taste a little starchy and less sweet, and you’ll need more sugar.

Ingredient Substitutions & Variations

The best part? Banana milk custard is flexible. Here are swaps I’ve actually tried (and what to expect).

Milk options:

• 2% milk: works, just a slightly lighter texture. Still creamy.
• Half-and-half: richer and more decadent. You can even do half milk/half half-and-half.
• Dairy-free milk (oat or soy): both thicken well with cornstarch and taste nice with banana. Almond milk works too, but it can taste a little thinner. If you go dairy-free, pick unsweetened so you can control the sugar.

Sugar options:

• Brown sugar: gives a gentle caramel note. The custard turns a little darker. Cozy.
• Honey or maple syrup: you can use them, but start smaller (about 3 tablespoons) and add to taste. Also, liquid sweeteners can make the custard set slightly softer.

Cornstarch swaps:

• Arrowroot starch: works similarly, but it can turn a little more glossy and “jiggly.”
• Flour I don’t recommend it here—flour thickening can taste pasty, and it’s harder to keep smooth.

Flavor variations (easy, not fussy):

• Cinnamon: 1/4 teaspoon makes it taste like banana bread’s calm cousin.
• Nutmeg: a tiny pinch feels very old-school pudding-cup in the best way.
• Peanut butter swirl: stir in 2–3 tablespoons at the end for a banana–PB situation.
• Chocolate: whisk in 2 tablespoons cocoa with the sugar (you may want an extra spoon of sugar).

If you want more ideas for spoonable treats, browse custard desserts on the site—this base plays well with lots of flavors.

How to Make Banana Milk Custard

Now here’s where it gets easy. You’re basically making a thickened banana milk that turns into pudding once chilled.

Stovetop method (my favorite for the smoothest texture):

1. Mash the bananas really well.
   In a bowl, mash until mostly smooth. A few tiny flecks are fine, but big banana chunks can make the custard feel uneven.
2. Make a smooth cornstarch slurry.
   In a medium saucepan (off the heat), whisk the cornstarch, sugar, and salt together. Slowly whisk in about 1/2 cup (120 ml) of the milk until totally smooth—no dry pockets. This step is the lump-prevention magic.
3. Add the rest of the milk and the mashed bananas.
   Whisk in the remaining milk, then whisk in the bananas. It’ll look a little weird and foamy. Don’t worry.
4. Cook gently, whisking the whole time.
   Place the pan over medium heat and whisk constantly, scraping the bottom and corners. After 5–8 minutes, it’ll start to thicken. When you see slow bubbles (a lazy blip-blip) and it coats the back of a spoon, keep cooking 1 more minute to fully activate the cornstarch.
5. Finish with vanilla.
   Take it off the heat and whisk in the vanilla extract.
6. Strain (optional) and chill.
   If you want ultra-silky banana milk custard, pour it through a fine mesh strainer into a bowl. Press plastic wrap directly onto the surface (this prevents a skin), then chill at least 2 hours.

Microwave method (when you want minimal cleanup):

1. 1In a large microwave-safe bowl, whisk cornstarch, sugar, salt, and about 1/2 cup milk until smooth.
2. Whisk in remaining milk and mashed bananas.
3. Microwave 1 minute, whisk well. Repeat in 30–45 second bursts, whisking each time, until thick and bubbling. This usually takes 4–6 minutes total depending on your microwave.
4. Stir in vanilla and chill with plastic wrap on the surface.

Either way, you end up with banana milk custard that’s creamy, spoonable, and set—but not stiff. Think “soft pudding with a little wobble.”

Pro Tips & Common Mistakes

After a few lumpy disasters (and one scorched pot that I pretended didn’t happen), this is what finally clicked for me.

– Whisk the slurry first, always.
If you dump cornstarch straight into a full pot of milk, it clumps fast. Starting with a small amount of milk gives you control.

– Medium heat is your friend.
High heat thickens too fast and can scorch the bottom before the custard is smooth.

– Don’t stop whisking once it starts thickening.
The moment you think “I’ll just check my phone,” the custard thinks “great, I’ll glue myself to the pan.”

– Boil briefly to avoid starchy taste.
Cornstarch needs to come to a gentle bubble and cook for about a minute to thicken properly and lose that raw, powdery flavor.

– Strain if you want perfection.
It’s optional, but it fixes tiny banana fibers and any sneaky lumps. I strain it when serving guests. For me on a Tuesday, I don’t always bother.

– Taste before chilling.
Banana sweetness varies a lot. If your bananas weren’t super ripe, add 1–2 extra teaspoons of sugar while it’s warm.

Common issues and quick fixes:

• Custard is lumpy: strain it while warm, then whisk. Next time: smoother slurry and constant whisking.
• Custard is too thin after chilling: you likely didn’t cook it long enough to bubble. Rewarm gently and cook 1–2 minutes more, whisking.
• Custard is too thick: whisk in a splash of milk while warm, or whisk in cold milk after chilling to loosen.

Storage, Make-Ahead & Freezing

Banana milk custard keeps well, which is a very nice quality in a dessert.

– Refrigerator: Store in an airtight container for 3–4 days. Press plastic wrap directly onto the surface to prevent a skin and keep it extra silky.

– Food safety note: If you’re unsure about fridge timing, the USDA’s cold storage chart is genuinely helpful.

– Make-ahead: You can make it the day before. In fact, it’s better after a good chill because the flavor settles and the texture firms up.

– Freezing: I don’t love freezing this. Cornstarch-thickened custards can turn watery or grainy after thawing. If you must, freeze in small portions and whisk hard after thawing—but know the texture won’t be as dreamy.

there is other recipes like this tropical yogurt custard toast in my website.

Serving Suggestions

This is where banana milk custard turns into “I totally meant to do this” dessert.

• Classic bowl, warm or cold: Warm is cozy and spoon-hugging. Cold is more pudding-like and neat.
• Layered parfait: Custard + crushed vanilla wafers or graham crackers + sliced bananas. Let it sit 10 minutes so the cookies soften a bit.
• Fruit-on-top: Strawberries, blueberries, or toasted coconut make it feel brunchy.
• With whipped cream: Obviously. Also, a tiny pinch of salt on the whipped cream is quietly amazing.
• Over cake: Spoon it over plain pound cake or angel food cake. Instant “company dessert.”
• In a trifle vibe: Layer with cookies and fruit in a big glass bowl and watch people magically find room for dessert.

If you’re looking for more ideas that don’t require turning on the oven, check out my no-bake banana recipes roundup. And for another cozy spoon dessert, you might like these custard desserts too.

FAQs about Banana Milk Custard

Final Thoughts – Banana Milk Custard

If you’ve got overripe bananas and 20 minutes, you’ve got dessert. This banana milk custard is one of those humble recipes that quietly becomes a habit—because it’s simple, cozy, and makes you feel like you’ve got your life together even if the sink disagrees.

Make a batch, chill a few cups for later, and taste it both warm and cold at least once (for science). Now that you know how to make banana milk custard, you can keep this creamy treat in your back pocket anytime bananas start turning spotty on your counter. If you try it, leave a note about how you served yours—I’m always looking for the next good topping idea.