I have a very fussy almost two year old. He is constantly changing his mind on what he will eat and drink, and some days he really cannot work out what he wants; one bite of an apple, nope, that’s not it, he peels a banana, no, that wont do, licks a cracker, spits out his cherry tomato, throws his cucumber, and then goes back to the fridge. When we get to this point, I whip up our baked banana custard, he will happily eat one or even two full serves of this, every single time. My daughter also loves it, but as long as there isn’t too much spice I always seem to score one million out of one million from her.
Our baked banana custard is seriously quick and easy, within minutes it will be in the oven. We have it warm for dinners, cold for breakfasts and enjoy it either way, I hope your family does too.
Wholefood Simply Baked Banana Custard
2 ripe bananas
4 medjool dates
1 cup or 1x 270ml can of full fat coconut milk
1 teaspoon vanilla
pinch of salt
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Place the ingredients onto your blender or food processor in the order listed above. Blend at high speed until smooth and well combined. Place four ramekins onto an oven tray, pour the mixture evenly into the ramekins allowing room for the mixture to rise whilst cooking. Place the tray of ramekins into your oven and cook for 35 to 40 minutes or until the custards are nicely golden. These are perfect hot or cold. Enjoy!
By Bianca Slade, Wholefood Simply