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Baked Custard with Caramelized Bananas

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A silky, nourishing custard made with raw milk, eggs, and ripe banana. Naturally sweet and perfect for an animal-based diet.

Prep Time
10 min
Cook Time
35 min
Yield
4 servings
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🌿Ingredients

  • •6 pasture-raised eggs
  • •2 cups raw milk or heavy cream
  • •1 ripe banana, sliced
  • •1 tbsp grass-fed butter or tallow-based butter
  • •dash of cinnamon or splash of vanilla extract (optional)

📋Instructions

  1. 1Preheat your oven to 325°F.
  2. 2In a skillet over medium heat, melt the butter. Add sliced bananas and cook until caramelized and golden, about 3–4 minutes.
  3. 3In a mixing bowl, whisk together the eggs, raw milk (or cream), and optional vanilla or cinnamon until well combined.
  4. 4Divide the caramelized bananas into the bottom of 4 ramekins or a small baking dish.
  5. 5Pour the egg mixture over the bananas evenly.
  6. 6Place ramekins in a deep baking tray and fill the tray with hot water until it reaches halfway up the sides (water bath).
  7. 7Bake for 30–35 minutes, or until the custard is set but slightly jiggly in the center.
  8. 8Cool slightly and serve warm, or refrigerate and enjoy chilled.

💡Tips & Variations

Use plantains instead of bananas for a starchier twist. Make it kid-friendly by adding a drizzle of honey after cooling. Store in an airtight container in the fridge for up to 5 days.

🫙Storage

Store in an airtight container. Refrigerate for up to 5 days or freeze for up to 1 month.

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This Baked Custard with Caramelized Bananas is a silky, nourishing treat for anyone following an animal-based lifestyle. Made with raw milk, eggs, and ripe banana, it’s naturally sweet and perfect for busy families, primal eaters, or dessert lovers avoiding processed sugar. It’s rich in healthy fats and makes a great post-dinner or even breakfast option.

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📊 Recipe Summary
⏱️ Prep Time: 10 minutes
⏳ Cook Time: 35 minutes
🍽️ Servings: 4
🔥 Calories: ~250 per serving
🥩 Diet Type: Animal-Based, Primal

📝 Ingredients

  • 6 pasture-raised eggs

  • 2 cups raw milk or heavy cream

  • 1 ripe banana, sliced

  • 1 tbsp butter (preferably grass-fed or tallow-based)

  • Optional: dash of cinnamon or splash of vanilla extract

🍳 Instructions

  1. Preheat your oven to 325°F.

  2. In a skillet over medium heat, melt the butter. Add sliced bananas and cook until caramelized and golden (about 3–4 minutes).

  3. In a mixing bowl, whisk together the eggs, raw milk (or cream), and optional vanilla or cinnamon until well combined.

  4. Divide the caramelized bananas into the bottom of 4 ramekins (or a small baking dish).

  5. Pour the egg mixture over the bananas evenly.

  6. Place ramekins in a deep baking tray and fill the tray with hot water until it reaches halfway up the sides (water bath).

  7. Bake for 30–35 minutes, or until the custard is set but slightly jiggly in the center.

  8. Cool slightly and serve warm, or refrigerate and enjoy chilled.

🔁 Tips & Variations

  • 🍌 Use plantains instead of bananas for a starchier twist.

  • 🧒 Make it kid-friendly by adding a drizzle of honey after cooling.

  • ❄️ Use ramekins with lids to bulk prep and store easily.

  • 🧂 Add a pinch of sea salt to enhance the sweetness naturally.

  • 🥛 Try substituting part of the milk with raw cream for extra richness.

📦 Storage & Reheating

  • Store in an airtight container or covered ramekins in the fridge for up to 5 days.

  • To reheat, gently warm in the oven at 300°F for 10 minutes or enjoy cold.

  • Ideal for bulk cooking and prepping ahead for the week.

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