Banana custard

Heart Smart Gluten Free Low Sodium

Bananas are a good source of potassium, which helps your body maintain a healthy blood pressure.


nonstick cooking spray
3 medium bananas, peeled and sliced
2 large whole eggs
2 large egg whites
1 1/2 cups unsweetened vanilla almond milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon, divided
1/2 teaspoon baking powder
3 tablespoons cornstarch


  1. Spray muffin tin with nonstick cooking spray. Set aside.
  2. In a blender, place banana slices, whole eggs (no shell) and egg whites. Purée until well-blended. Add almond milk, nutmeg, ½ teaspoon cinnamon, baking powder and cornstarch. Blend for 1 minute or until well-blended. (You can also use a hand mixer to prepare the custard mixture.)
  3. Spoon ¼ cup custard mixture into each muffin cup. Sprinkle tops with remaining ½ teaspoon cinnamon. 
  4. Place filled muffin tin in a large-rimmed baking pan. Fill the baking pan with enough water to reach the level of the custard inside the cups. Bake for about 35 minutes or until a toothpick inserted into the center of a custard cup comes out clean.
  5. Allow to cool in refrigerator. Serve chilled.

Makes 12 servings

Recipe contains: egg

Carb choices per serving: 1/2

First Published: 11/19/2014
Last Reviewed: 11/19/2014

Baking this dish in a water bath allows the custard to cook gently and evenly, preventing the edges from burning.

banana custard label