Description
Banana Milk Custard is a creamy, cozy eggless dessert made with ripe bananas, milk, and cornstarch. It’s smooth, beginner-friendly, and delicious warm or chilled—perfect for rescuing spotty bananas.
Ingredients
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
Instructions
1. Mash the bananas until mostly smooth (small flecks are fine).
2. In a medium saucepan OFF the heat, whisk cornstarch, sugar, and salt.
3. Slowly whisk in about 1/2 cup milk until completely smooth.
4. Whisk in the remaining milk, then whisk in the mashed bananas.
5. Cook over medium heat, whisking constantly and scraping the bottom and corners.
6. Once it thickens and you see slow bubbles, cook 1 more minute.
7. Remove from heat and whisk in vanilla.
8. Optional: strain for extra-silky texture.
9. Press plastic wrap onto the surface and chill at least 2 hours (or serve warm).
10. Microwave option: microwave in 1 minute then 30–45 sec bursts, whisking each time, until thick and bubbling; stir in vanilla and chill.
Notes
Use very ripe bananas (yellow with brown freckles) for best sweetness.
If it tastes starchy, it likely didn’t bubble long enough—cook 1 more minute.
Too thick? Whisk in a splash of milk. Too thin after chilling? Rewarm and cook 1–2 minutes more.
Store 3–4 days in the fridge with plastic wrap touching the surface. Freezing not recommended.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop (or Microwave)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 133 kcal
- Sugar: 17.1g
- Sodium: 35mg
- Fat: 2.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 24.9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg