I realise that it’s been a while since I last did a Comfort Food post and as I’ve been having thoughts about banana custard for a while, I thought now would be as good a time as any to do a new recipe post.
Things have been a little stressful lately what with work issues and wanting to move house. I thought back to one of the most stressful periods of my life when I was in my mid-teens, and do you know what got me through it? Puddings! It’s no secret that I’ve got a sweet tooth and all sorts of sweet, warm yummy puddings proved to be a real comfort and help with all that teenage angst. And one pudding in particular that proved to be a real godsend was banana custard. Now I am well aware that banana custard might not be to everyone’s tastes and I’m sure some people might liken it to baby food and think it’s just for kids but I absolutely love it. It’s simple yet delicious and warming – although it can also be eaten cold.
I love creamy, custardy type desserts, and I’m also fond of bananas so it was inevitable that banana custard and I were going to get on well like a plate of bacon and eggs! There are many variations of this classic dessert some of which include mascarpone, chocolate, cake or biscuit pieces, whipped cream, meringue topping etc. which all sound incredibly scrummy but I still say that the simplest and old-fashioned version is the best – home made custard with chopped or mashed bananas folded in. Of course if you’re pushed for time or you find making custard a challenge (I do understand – it’s not as easy as it looks!) you could always opt for the ready-made stuff and simply fold the bananas in yourself, though personally I do think it’s worth the effort to try and make the custard yourself. And it’s also a great way to use up bananas that are beginning to over-ripen. And it’s also quite versatile as a dessert because the banana custard can be used as the filling for a pie, cake or crumble. You can also caramelise the bananas first, and even make a baked version of this pudding.
So here’s a recipe for the dessert that made my teen years taste so much sweeter. It’s yumtastic!
- 300 ml full fat milk
- Contents of 1 vanilla pod
- 3 large egg yolks
- 1 tbsp cornflour
- 2 tbsp golden caster sugar
- 3 large bananas, sliced or mashed
- A splash of rum (optional)
1. Pour the milk into a medium saucepan and place over a medium heat.
2. Add the vanilla and pod and bring the milk to the boil.
3. While the milk is heating up, tip the egg yolks into a bowl, along with the cornflour and sugar.
4. Whisk together until the mixture is thick and pale.
5. As soon as the milk comes to the boil remove the pan from the heat.
6. Scoop out the vanilla pod and pour the hot milk onto the egg mixture.
7. Whisk continuously until well combined.
8. Pour the custard mixture back into the pan and heat gently over a low heat, stirring all the time, until thick enough to coat the back of a spoon.
9. Slice the bananas into the custard and stir to combine.
10. Add rum if desired.
11. Pour the hot banana custard in dishes.
12. Serve hot or cold.