Best 7 Banana Custard Slice Recipes

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Banana custard slice is a timeless and delightful dessert enjoyed by many. Its layers of creamy custard and fluffy sponge cake, complemented by the sweet and fragrant bananas, make it a delectable treat. Whether you are looking for a special occasion dessert or a sweet treat to indulge in, this article will guide you through the journey of finding the best recipe for banana custard slice. We will explore a variety of recipes, from classic to modern, each offering unique flavors and textures to satisfy your cravings.

Here are our top 7 tried and tested recipes!

BANANA CUSTARD



Banana Custard image

Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

6 ripe bananas
Juice of 1/2 lime
3/4 teaspoon ground nutmeg
3 cups milk
5 tablespoons sugar
3 eggs
1/2 teaspoon vanilla
1 cup plain bread crumbs

Steps:

  • Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
  • In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
  • Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

CHOC BANANA CUSTARD SLICE



Choc banana custard slice image

Choc banana custard slice

Categories     Dessert

Time 50m

Yield Serves 8

Number Of Ingredients 9

2 cup milk
3 eggs
1/4 cup caster sugar
2 tablespoon cornflour
1 teaspoon vanilla extract
2 sheets, halved puff pastry
3/4 cup warmed hazelnut spread
3 sliced bananas
icing sugar, to dust

Steps:

  • Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
  • In a saucepan, heat milk on medium, to boiling point. In a large bowl, whisk eggs, sugar, cornflour and vanilla together, until thick and pale. Gradually add hot milk, whisking constantly to combine. Transfer to clean saucepan. Stir constantly over a low heat, until mixture boils and thickens. Allow to cool.
  • Meanwhile, place pastry on trays and prick all over with a fork. Bake 10-12 minutes, until puffed and golden.
  • Position pastry half on serving platter. Spread with one-third each hazelnut spread, custard and banana slices. Repeat layers twice, finishing with pastry sheet. Chill for 1 hour.
  • Dust with icing sugar and cut into slices to serve.

Nutrition Facts : ServingSize Serves 8

EGGY BANANA CUSTARD



Eggy Banana Custard image

One of our favourite things about bananas is how convenient and easy-to-prepare they are. Simply peel, dice and mash very well -no steaming or boiling required! This easy recipe combines egg with mashed banana and a pinch of nutmeg for a yummy and healthy meal. Using spices and herbs in your baby's food is a great way to offer interesting flavours to enhance your baby's experience with new tastes. Speak with your paediatrician if you have any questions about when you can introduce spices to your baby's diet.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 10m

Yield 1

Number Of Ingredients 4

1 large egg
¼ cup ripe mashed banana
1 tablespoon breast milk or formula
1 pinch Pinch of nutmeg

Steps:

  • Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
  • Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
  • Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 14.8 g, Cholesterol 186.6 mg, Fat 6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 73.3 mg, Sugar 8.3 g

BANANA CUSTARD SLICE



Banana Custard Slice image

From James Reeson Alive and Cooking, this looks delicious and relatively easy. Times are estimated and have not included 1 hour refrigeration time.

Provided by ImPat

Categories     Dessert

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 bananas
1 liter milk
6 eggs
100 g caster sugar
2 -3 drops vanilla essence
3 tablespoons arrowroot (you could use cornflour or cornstarch)
2 sheets puff pastry (ours measure 23cm square)
icing sugar (to decorate)

Steps:

  • Into a large saucepan put milk, sugar, eggs and bananas and then blend with a stick blender (if you don't have a stick blender then use a blender or food processor and then transfer to saucepan) heat over a very gentle heat stirring frequently until the custard thickens (should coat back of wooden spoon with a thick mix and when stirring leave a trail), add arrowroot to help thicken even more.
  • Spread the custard out on a tray (with sides) to let cool completely.
  • Preheat oven to 180°C.
  • Cut pastry sheets in half and place pastry sheets on baking paper lined trays.
  • Prick pastry sheets all over with a fork.
  • Place in oven and bake for 10 minutes.
  • Give cooled custard a stir to (don't worry about it having formed a skin), put down a layer of pastry and top with 1/3 of the custard but don't take it right to the edge, put on another 1/3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry.
  • Sprinkle with icing sugar and then refrigerate for 1 hour.
  • Remove and slice into desired portions (3 to 4).

BANANA CUSTARD SLICE



Banana Custard Slice image

by Natvia

Provided by SweeterLifeClub

Categories     Desserts

Time 40m

Yield 30

Number Of Ingredients 9

1 cup self raising flour
pinch of salt
1/4 teaspoon bi-carb soda
1/2 teaspoon baking powder
3/4 cup Natvia
1/4 cup of milk
1 egg, beaten
60 g butter
1/3 cup mashed banana

Steps:

  • Sift dry ingredients. Melt butter and mix the egg, milk, butter and banana. Stir into the dry ingredients. Grease a lamington pan and bake for 25-30min in moderate (180°C/160°C fan-forced) oven. Tips: Sprinkle with cinnamon and nutmeg to serve.

Nutrition Facts : Calories 33 calories, Fat 1.83548041388128 g, Carbohydrate 3.41398013683562 g, Cholesterol 10.612888888668 mg, Fiber 0.163224862866702 g, Protein 0.678656259141251 g, SaturatedFat 1.09613223292584 g, ServingSize 1 1 Serving (13g), Sodium 78.4664654258829 mg, Sugar 3.25075527396892 g, TransFat 0.153700798636469 g

BANANA CUSTARD PUDDING



Banana Custard Pudding image

This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE BANANA CUSTARD SLICE



Chocolate Banana Custard Slice image

This is a variation of a well-known Greek dessert which is very economical to make with a layer of soaked crispbreads in syrup, a custard layer and topped with jelly (jello). It takes a little time to make but is great in summer as it is very refreshing.

Provided by joanna_giselle

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 14

12 -14 melba crackers (mine were about 6x9cm)
1 cup water
1 cup sugar
1 tablespoon chocolate liqueur (can use brandy , other liqueur or omit)
6 cups milk
10 -12 tablespoons sugar
120 g custard powder
1 teaspoon vanilla essence
2 tablespoons butter (separated)
50 g chocolate couverture
1 tablespoon cocoa powder
2 (85 g) banana jelly
2 cups boiling water
2 cups cold water

Steps:

  • First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
  • Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
  • Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
  • Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
  • Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
  • Heat 4 cups of milk in a saucepan until quite warm.
  • In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
  • Add custard-milk mixture into hot milk and stir immediately.
  • Add the sugar while continuously mixing.
  • When the custard thickens add the butter and mix well.
  • Tip about half the custard into another bowl and add the vanilla essence.
  • In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
  • Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
  • Cover the vanilla custard with cling wrap so that it doesn't get a skin.
  • Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
  • Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
  • Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
  • Refrigerate for 4 hours or preferably overnight.
  • Slice and serve.

Nutrition Facts : Calories 241.7, Fat 6.5, SaturatedFat 4, Cholesterol 22.2, Sodium 103.5, Carbohydrate 42.7, Fiber 0.4, Sugar 32.6, Protein 4.5

Tips:

  • Before starting, ensure all ingredients are at room temperature. This helps the custard filling set evenly and smoothly.
  • Use ripe bananas for a more intense banana flavor and a creamier texture in the custard filling.
  • When making the custard filling, stir continuously to prevent it from curdling or scorching.
  • Allow the custard filling to cool completely before assembling the banana custard slice. This helps prevent the pastry from becoming soggy.
  • For a neater appearance, trim the edges of the pastry before cutting into slices.
  • Serve the banana custard slice chilled for a refreshing and delicious dessert.

Conclusion:

Banana custard slice is a classic dessert that combines the flavors of sweet bananas, creamy custard, and flaky pastry. It's a versatile dish that can be served as a snack, dessert, or even breakfast. With its simple ingredients and easy-to-follow steps, this recipe is perfect for home bakers of all skill levels. So, gather your ingredients, preheat your oven, and get ready to create a delicious and indulgent treat that the whole family will love.

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