This banana custard is easy and quick to make and is perfect eaten alone or used in another recipe, like a homemade banana pudding.

A small glass cup holding banana custard with a waffle cone cookie and two slices of banana on top for garnish.

🍌 What Makes This Recipe So Good

Banana custard is a simple and easy dessert that’s perfect for spring or summer! Every bite of this creamy, fruity treat is light and absolutely decadent. It’s refreshing enough to satisfy, without making you feel too weighed down. Even the pickiest of eaters will love this refreshing treat!
There’s only a few ingredients required, and it comes together in no time at all. Less than 10 ingredients are required, all of which you probably already have in your pantry! Once the mixture has thickened, the most time-consuming part is having to wait for the custard to chill! Once chilled, you’ll have an incredibly fresh and delicious dessert, ready to be enjoyed.

👩🏼‍🍳 Chef’s Tips

The secret to perfectly cooked custard is to stir constantly. Some stovetops may heat up slower than others, but don’t give up hope! Keep stirring, and the custard will soon thicken up to the desired consistency.
If you have any vanilla wafers on hand, you can totally crush some up and sprinkle them on top of each portion of banana custard for some delicious crunch.
Refrigerate any leftover banana custard in an airtight container. Because it is fresh, keep in mind that it will only last for about 2 days!

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Banana Custard

Quick and easy, rich and creamy, and perfect on its own or used for homemade banana pudding or banana creme pie.

Prep: 10

Cook: 15

Chill: 1

Total: 1 25

Recipe Makes: 6 servings

Equipment

small saucepan
whisk
large wooden spoon (or silicone spatula)
large bowl (glass or ceramic)
food-safe plastic wrap
refrigerator
cutting board (or plate)
sharp knife

Ingredients

▢ ⅔ cup granulated sugar
▢ 2 tablespoons cornstarch
▢ ⅛ teaspoon salt
▢ 2 cups whole milk (at room temperature)
▢ 4 large egg yolks (lightly beaten, at room temperature)
▢ 1 ½ teaspoons pure vanilla extract
▢ 2 medium ripe bananas (firm, not mushy)

Instructions

Add ⅔ cup granulated sugar, 2 tablespoons cornstarch, and ⅛ teaspoon salt to small saucepan. Whisk dry ingredients together to blend.
Place saucepan on stovetop over medium-high heat. Immediately pour 2 cups whole milk into saucepan in increments, whisking well to incorporate milk between each addition.
Once all milk has been added, continue whisking gently until mixture is smooth, bubbly, and thickened. Once bubbly and thickened, reduce heat to low. Gently stir mixture over low heat 2 minutes.
After 2 minutes, remove saucepan from heat. Transfer 2 tablespoons of milk mixture into bowl of 4 large egg yolks (lightly beaten) and stir gently to incorporate. Add milk mixture slowly to prevent scrambling egg yolks.
Slowly pour egg mixture into saucepan, stirring constantly. When entire egg mixture has been transferred to saucepan, return saucepan to heat.
Increase heat under saucepan to medium. Stirring constantly, bring mixture to very low, gentle boil. Cook mixture, stirring constantly, 2 minutes.
After 2 minutes, remove saucepan from heat. Let mixture cool slightly, then add 1 ½ teaspoons pure vanilla extract and stir to incorporate.
Transfer mixture to glass or ceramic bowl. Let mixture cool 10 to 15 minutes.
Once mixture has cooled, cover bowl with food-safe plastic wrap, lightly pressing plastic wrap against top of custard. Place covered custard in refrigerator and chill at least 1 hour.
Immediately before serving, peel 2 medium ripe bananas, then chop bananas into small pieces.
Remove chilled custard from refrigerator and discard plastic wrap. Add chopped banana pieces to bowl of custard, then gently fold banana pieces into custard until just incorporated. Serve banana custard chilled or at room temperature as desired.

Notes

Mixture may become lumpy or seem curdled at first, but it should thicken and become smooth as it cooks. Stir constantly and be careful not to let the saucepan or your custard get too hot.
Plastic Wrap: Gently pressing the plastic wrap against the top of the custard, so it’s actually touching the custard, will help prevent a skin from forming on top of the custard as it cools.
Leftovers: Refrigerate leftover banana custard in an airtight container up to 2 days. Note that custard may begin to separate or become watery the longer it’s refrigerated.
Serving Suggestions: Serve on top of oatmeal or French toast, as a filling for cakes or cupcakes, in a pie crust, in banana pudding cups, or on its own.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

Banana Custard

🍌 What Makes This Recipe So Good

👩🏼‍🍳 Chef’s Tips

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