Easy Banana Custard (Pastry Cream Filling)
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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What You Need to Make Banana Custard (Pastry Cream Filling)
- 4 large egg yolks, whisked together
- 1 2/3 cups whole milk
- 1/3 cup sugar, divided (add more/less to your sweetness preference)
- 1 1/2 teaspoon vanilla extract
- 3 Tablespoon cornstarch
- 1 oz unsalted 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!
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Easy Banana Custard (Pastry Cream Filling)
Ingredients
- 4 large egg yolks , whisked together
- 1â…” cups whole milk
- â…“ 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!
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Can this be at room temperature. I am wanting to make “Real” Twinkle’s with the banana cream filling.
Can I use frozen bananas? If I were to defrost and pat most of the moisture out would that work? I’d like to use this as a topping for a Pavlova with a little bit of whipped cream on top then drizzle some chocolate over that. I’m trying to make something close to a Banoffee flavored Pavlova but all I have at this time is frozen bananas to use. Please respond as soon as you can. Thanks!
Hi Tammie! I’ve never tried it with defrosted frozen bananas so I can’t say for sure, but defrosting and patting dry could definitely work, though the texture might not be as “creamy” as if you’re using non-frozen bananas!
Made this to have on French toast along with whipped cream. Delicious!!
Hi Carmen! That sounds amazing! Thank you for taking the time to share your feedback 🙂
So easy and delicious – used it as an oatmeal topper. Yum!! Didn’t have whole milk, but 1% mixed with a little whipping cream did the trick.
this is perfect for filling belgian waffles…thank you!
That sounds delicious!! I’m glad you like it, Hank!
Can I use this as a pie filling?
Hi there! I see it says this recipe makes 8 servings. How much is that in units of measure? Oz, grams, etc. thank you!
Made this into a tart and it turned out beautifully. Thanks!