Hello, friends! I have got the most ridiculously easy, delicious healthy treat to share with y'all today. I've been on the Whole30 meal plan for the past couple of weeks and one of the struggles I've had is that I'm kind of in a food rut when it comes to breakfast! Here is a crash course on Whole30 so that my whole post will make more sense: basically, no dairy, no grains/gluten, no sugar or sugar substitutes, and no legumes {I'm still scratching my head at the bean part, too}. But, taking all of that into account, it's easy to see how a girl could just go with scrambled eggs and veggies every single morning and get sick of it sooner or later! I found this delicious Paleo Oatmeal recipe and I stuck with that for a few days, but I can't live without variety! Enter, these little cups of deliciousness. 3-ingredient, minimal prep, and they taste like BANANA PUDDING! And did I mention they're only 145 calories? I know. Actual perfection.
I know that you're not supposed to eat "treats" or anything sweet, really, while on Whole30, but I've found this is seriously the only way I can stay on track. I'd rather have a whole-food, totally healthified version of a dessert than cave in and end up eating the real thing. I've been counting calories, too, so if it's paleo-approved and it fits in my calories, I don't see anything wrong with it. 🙂 This custard is rich and creamy, and sweetened naturally with bananas! If you're needing something a little sweeter though, I will say that it's seriously divine with some honey drizzled on top. And if you're wanting it to be even richer and creamier, use full-fat coconut milk instead of light. I wanted something that was sweet and filling enough to satisfy my sweet tooth but still light enough to be justified as breakfast. No matter what time of day you eat this, you will be sure to love it! You're just 3 ingredients away from some seriously delicious banana pudding. Happy eating!
{recipe from The Greenbacks Gal}
- 3 eggs
- 2 bananas
- 1 can coconut milk {light or full-fat, whatever you prefer}
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- optional: honey and sliced bananas for topping
- Preheat oven to 350F.
- In a blender, combine eggs, bananas, coconut milk, cinnamon, and vanilla extract. Blend until completely smooth.
- Place 6 small ramekins in a baking dish, and divide the batter evenly among the ramekins.
- Fill the baking dish with about an inch of hot water {don't get any in the ramekins!}, then carefully transfer dish to oven and bake for 45 minutes.
- Let custards cool slightly to enjoy warm, or let cool completely before refrigerating and enjoy cold. Either way is delicious. Top with bananas and honey, if desired.
Monica Bravo says
Love to see all you are cooking up! Especially when it's Paleo : ) Thanks for linking to my blog!
Jess @ Flying on Jess Fuel says
Wow, this is so easy! And sounds amazing! I'm not Paleo, but this is definitely a dessert I can get behind!! yum!
gina says
This looks delicious. I love making simple banana ice cream with frozen bananas and a splash of almond milk and cinnamon in my Nutribullet. SO good.
She Rocks Fitness says
Looks delicious, but then again anything with bananas makes me happy! Thank you for sharing this simple and deliciously healthy sweet treat! 🙂
Megan - The Emotional Baker says
Who knew banana custard could be so easy! Awesome 🙂
Rayna says
This is delicious. I sprinkled them with a few sea salt crystals to enhance the sweetness. Thankd for an amazing, yet simple recipe.
Claire says
Made this last night and it is incredible! Super quick & easy and really satisfying. Recipe is perfect for Whole30 people trying to not fall off the wagon but in need of a little treat!!
valentina says
Thanks for your comment, Claire! I am so glad you enjoyed it! 🙂
Heather says
These were freaking awesome!! I'm off processed sugar but wanted something sweet, and these were amazing!
valentina says
Thank you so much for your sweet comment, Heather! I'm glad you liked them! 🙂
Lisa says
How many ounces in a "can" of coconut milk?
valentina says
Hi Lisa! A can is 13.5oz. Hope this helps!
Berg says
Can we make this in a dish other than ramekins, such as a casserole dish? We are looking for sugar-free dessert recipes for our son's first birthday and would like to consider this if it can be made in a larger quantity.
valentina says
Hi Berg! I am not sure as I have not tried it but I don't see why not. I would double it for a 9x9 baking pan and just tweak the baking time 🙂 Let me know how it works out for you!
Karla Mclaren says
I’ve made these twice and it keeps turning into a kind of soufflé - not a good one! What am I doing wrong??
valentina says
Hi Karla! I am so sorry you haven't had a good experience with these! The only thing I can think of is that maybe you are blending the mixture for too long and the eggs are getting whipped. I would maybe try blending all the ingredients together EXCEPT the eggs, blending until the bananas and everything are super smooth, and then adding in the eggs at the last minute so they are just mixed in without getting too much air mixed in. That is really the only thing I can think of! Let me know if that helps at all!
Sophia says
I love you so much for this. My son was born about 5 months ago and for his first birthday I really don't want to do cake like I did with my daughter. This is a great natural and no added sugar alternative.
Alisha says
Could this be cooked on a stovetop and used as pie filling?
Katrina says
My 7yo son and I just made this together as our 1 on 1 time today - We don’t do processed sugar except on minimal occasions so I’m always looking for alternative recipes. Found this when looking for banana pudding. The kids and I just at it and loved it! He wants to make it again tomorrow 🙂 Thank you!
valentina says
Thank you for your sweet comment Katrina! I am so glad you guys liked it! 🙂
Michelle says
I’m wanting to make this recipe, but using Pawpaw fruit (which is similar in texture to banana). Do you have estimate of how many cups the mashed bananas is? Thank you!
valentina says
Hi Michelle! 2 mashed bananas should be about 2/3 - 3/4 cup of fruit. Hope that helps!
Carm says
Mines in the oven now,I put it in a over shaped dish,& used Soy milk,& nutmeg on top,fingers crossed.