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Banana Custard

Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy. From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

  • Servings: 8
Banana Custard

Source: Mad Hungry, March 2011


  • 6 ripe bananas
  • Juice of 1/2 lime
  • 3/4 teaspoon ground nutmeg
  • 3 cups milk
  • 5 tablespoons sugar
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1 cup plain bread crumbs


  1. Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.

  2. In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.

  3. Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.


Reviews (1)

  • Brittany Sowle 9 Sep, 2012

    This is a great, healthy dessert! I used 5 ripe bananas and 2 ripe kiwis to add a unique splash of flavor. I mashed the fruit and then blended it with the egg mixture in a blender to create a very creamy custard base. Note: Slowly heat the milk and egg mixture together just until it gets warm. If you cook the mixture too long and it's too hot (to taste) the eggs WILL curdle very similarly to scrambled eggs (bleh).

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