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banana custard recipe in bowl

Easy Banana Custard (Pastry Cream Filling)

DWELL by Michelle
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American, European
Servings 8 servings
Calories 398 kcal


  • 4 large egg yolks , whisked together
  • 1⅔ cups whole milk
  • cup sugar , divided (add more/less to yoursweetness preference)
  • tsp vanilla extract
  • 3 tbsp cornstarch
  • 1 oz unsalted butter , softened
  • 1 banana , mashed
  • sliced bananas , to serve (optional)


  • 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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