For a boost of hearty sweetness in your dessert, make banana cream custard.  While it is flavorful, it can also be enhanced by adding in other mix-ins like crushed pecans or walnuts, peanut butter and mini chocolate chips.



  • 3 to 4 medium-sized, well- ripened bananas, peeled
  • 1/3 cup of all-purpose flour
  • 2 tsp. of nondairy margarine
  • 2 cups of nondairy milk (like soy, almond or cashew)
  • 3 tsp. of cornstarch
  • 3 tsp. of very cold water
  • 3/4 cup of granulated sugar
  • 2 tsp. of vanilla extract
  • ¼ tsp. salt


Banana Cream Custard
Banana Cream Custard



  1. Into a small bowl, whisk the cornstarch and 3 tbsp. of cold water together. Set the mixture aside and ready a medium-sized saucepan.
  2. Put the granulated sugar, flour, milk, salt and the cornstarch mixture into the saucepan. Heat over medium flame for around 5 minutes until the mixture comes into a boil.  Remember to stir the mixture from time-to-time in the duration of 5 minutes.
  3. Add the margarine and vanilla extract and bring into a boil again. Once it boils, allow to cook for another minute or until the mixture achieves a very thick consistency, then remove from heat.
  4. Slice the bananas thinly and add into the custard mixture. Take note that you don’t have to over-stir it as to completely mash the bananas in the process.
  5. Transfer the custard into 4 large mugs or serving dishes (or 6 small mugs or dishes).
  6. Let them cool at room temperature for about 20 minutes before chilling them into the refrigerator.
  7. Serve them cold and topped with whipped cream or you can store them inside the fridge for up to three days.


Time and Serving

  • Preparation : 5 minutes
  • Cooking : 15 minutes
  • Serving : makes 4-6