I was recently going through my old recipe books looking for some ideas to use up those sad bananas in the fruit bowl on the kitchen counter. Banana bread….been there, done that. Nothing against banana bread or muffins, LOVE them both. I was looking for something different. Banana cream pie? Maybe. Wait, I really didn’t feel like rolling out pie crust; making filling; whipping up the merangue…..honestly, I was feeling a bit lazy. I wanted something tasty, something creamy, something full of that wonderful, sweet banana flavor. But I really didn’t want to put all that much effort into it. Then I found it! Grandma Rose’s Baked Banana Custard recipe. Memories of her clean white kitchen with something delectable always roasting in the oven or simmering on the stove came to mind as I scanned the folded recipe written in her meticulous hand. Grandma Rose’s Banana Custard was the best! No, seriously. She really made the very best banana custard I have ever eaten. What is good about this is that you don’t need much sugar. I used 5 teaspoons of cane sugar, divided for the entire recipe. Skim milk can also be used. So….here you are! Looking for a great, creamy, delicious banana dessert that doesn’t take a whole lot of time, effort or ingredients? Try this for dessert!
Baked Banana Custard
3 Ripe Bananas
1 1/2 Cup Crushed Graham Cracker Crumbs
2 Cups Milk (I used skim)
1 Tsp. Lemon Juice
5 Tsp. Cane Sugar, divided
1 Tsp. Cinnamon
Heat oven to 350 degrees. Butter an 8″ x 8″ x 2″ baking dish.
Add 2 teaspoons of the cane sugar, cinnamon and lemon juice to the crushed bananas.
Mix well together and pour into the prepared baking dish.
Cover with crushed graham cracker crumbs.
Beat the eggs with the remaining 3 teaspoons of cane sugar.
Heat milk to lukewarm over medium heat in a small saucepan. Beat into the eggs.
Pour over the banana mixture.
Bake at 350 degrees for about 30 to 35 minutes or until custard is set and a butter knife inserted close to center comes out clean.
Cool and refrigerate