Prep Time
5 Minutes
Cook Time
45 Minutes
Difficulty Level
Easy (Beginner)
For those that prefer their banana custard to be cold, make it the night before.
FAQ’s
Would regular milk or almond milk work with this? – 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.
Can I make this recipe with raw whole milk? – Yes.
Does it take much longer when you make it in one larger dis
h? – Not too much longer… probably 60-70 minutes… depends on how deep of a dish you use.
Can I make this on top of the stove or without water baths? – I’ve never tried that. I would think that you could use a casserole dish without the water bath.
Can I substituted the two cups of coconut milk, for one cup of coconut/Almond milk? – Yes
Would honey work in place of maple syrup? – Honey will definitely work!
Can I sub the syrup with coconut nectar? – Yes
Can I reduce the cinnamon and add nutmeg? Yes, try it, experiment. Taste is personal.
For those that prefer their banana custard to be cold, make it the night before.
Ingredients
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
Instructions
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)
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 casserole dish and fill halfway with hot water)
5. Enjoy hot, cold or room temperature
Servings : 4
Course : Snack
Recipe Type : Breakfast
