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This easy Banana Custard recipe is super quick to make and is seriously SO GOOD. A foolproof banana custard recipe that is delicious served on its own, or used as a pie, tart, cake, and pastry filling.
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I’ve always been a fan of banana-flavored desserts. That includes banana cream pie, banana pudding, or even banana milk (seriously, I love this Korean banana milk)
So of course, it was only time that I share my recipe for this easy, foolproof banana custard that doubles as the BEST banana pastry cream filling.
This is absolutely my go to recipe for making banana custard, and I know you’ll love it too.
The reason I love this recipe so much is because it yields the perfect custard consistency. Thick enough to hold well in pastries, cakes, pies, and even donuts!
And who knew homemade custard takes less than 30 minutes to whip up?
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Table of Contents hide
1 What You Need to Make Banana Custard (Pastry Cream Filling)
2 How to Make Easy Banana Custard (Pastry Cream Filling)
3 Looking for More Dessert Recipes?
4 Easy Banana Custard (Pastry Cream Filling)
4.1 Ingredients 1x2x3x
4.2 Instructions
4.3 Nutrition
What You Need to Make Banana Custard (Pastry Cream Filling)
- 4large egg yolks, whisked together
- 1 2/3cupswhole milk
- 1/3cupsugar, divided (add more/less to your sweetness preference)
- 1 1/2teaspoonvanilla extract
- 3Tablespooncornstarch
- 1ozunsalted butter, softened
- 1 banana, mashed
- sliced bananas, to serve (optional)
How to Make Easy Banana Custard (Pastry Cream Filling)
- In a large saucepan, add milk and bring it to a boil. Reduce heat to medium-low to simmer and add in half the sugar.
- In a medium bowl, add the remaining sugar and cornstarch. Whisk in the egg yolks until combined. (Only start mixing these when the milk starts to boil).
- Slowly pour the mixture in the bowl into the saucepan and reduce the heat to low. Use a spoon or whisk to keep stirring until the custard thickens (around 3-5 minutes).
- Take a thermometer and make sure it reaches 185F so it can set properly once cooled. Once it reaches this temperature, turn off the heat.
- Add butter, vanilla extract, and mashed banana. Stir until well-combined and remove the custard from heat. Feel free to use a strainer to ensure a smooth custard texture (recommended, but not required)
- Transfer the custard to an airtight container and refrigerate for at least 30 minutes, or until set.
- When ready to serve, you can fold in extra chopped/sliced bananas and serve the banana custard cool or at room temperature. ENJOY!
Looking for More Dessert Recipes?
- Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)
- Copycat Starbucks Toasted White Chocolate Mocha
- Super Moist Banana Date Bread (Refined Sugar-Free)
- Copycat Olive Garden Tiramisu Recipe
- Ridiculously Easy Maple Cinnamon Rolls
- Easy Sweet Potato Pone
- Simple Ube Ice Cream (GF, V)
- How To Make Taco Bell Cinnamon Twists (Copycat Recipe)
- 5-Ingredient No Bake Peanut Butter Bars (GF, V)
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Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Easy Banana Custard (Pastry Cream Filling)
DWELL by Michelle
This easy Banana Custard recipe is super quick to make and is seriously SO GOOD. A foolproof banana custard recipe that is delicious served on its own, or used as a pie, tart, cake, and pastry filling.
4.91 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American, European
Servings 8 servings
Calories 398 kcal
Ingredients
- 4 large egg yolks , whisked together
- 1⅔ cups whole milk
- ⅓ cup sugar , divided (add more/less to yoursweetness preference)
- 1½ tsp vanilla extract
- 3 tbsp cornstarch
- 1 oz unsalted butter , softened
- 1 banana , mashed
- sliced bananas , to serve (optional)
Instructions
In a large saucepan, add milk and bring it to a boil. Reduce heat to medium-low to simmer and add in half the sugar.
In a medium bowl, add the remaining sugar and cornstarch. Whisk in the egg yolks until combined. (Only start mixing these when the milk starts to boil).
Slowly pour the mixture in the bowl into the saucepan and reduce the heat to low. Use a spoon or whisk to keep stirring until the custard thickens (around 3-5 minutes).
Take a thermometer and make sure it reaches 185F so it can set properly once cooled. Once it reaches this temperature, turn off the heat.
Add butter, vanilla extract, and mashed banana. Stir until well-combined and remove the custard from heat. Feel free to use a strainer to ensure a smooth custard texture (recommended, but not required).
Transfer the custard to an airtight container and refrigerate for at least 30 minutes, or until set.
When ready to serve, you can fold in extra chopped/sliced bananas and serve the banana custard cool or at room temperature. ENJOY!
Nutrition
Calories: 398kcal
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