Baby Custard with Real Bananas
Full cream milk and real bananas are used to make this tasty Baby Custard. Ideal for babies 6 months+ and can be served warm or cold.
Ingredients
- 2 small ripe bananas (NOTE 1)
- 1½ cup full cream milk (whole milk) (NOTE 2)
- 1 large egg
- ½ tsp vanilla extract (optional) (NOTE 3)
- 1½ tbsp cornflour (or cornstarch)
- 1 tsp sugar (optional) (NOTE 4)
Instructions
- Mash the bananas in a bowl using a fork, little lumps are okay because it's ideal to feed babies 6 months+ food with texture as long as it's safe and won't cause choking.
- In a small saucepan, place the milk, egg, vanilla and cornflour and whisk together until combined. Place the saucepan over medium heat and continue to whisk. It takes a few minutes but the mixture will start to thicken. Once it starts to thicken, reduce the heat to low and continue to whisk for another 2 minutes.
- Add the mashed bananas and sugar (if using) into the saucepan and stir regularly with a wooden spoon. Once the mixture starts to bubble, remove it from the heat. Transfer the custard into a bowl and leave to cool for 10 minutes at room temperature. Cover the custard with plastic wrap/film and press it down to cover the entire surface of the custard. This will prevent a skin from forming. You can serve this baby custard warm, at room temperature or cold.
Notes
(NOTE 1) Bananas - You will need two small to medium ripe bananas. The riper they are, the more intense the banana flavour is, so keep this in mind as strong-tasting food may put babies off. Bananas are filling and are high in fibre, potassium and folate.
(NOTE 2) Full cream milk (whole milk) - Kai's nurse advised us to always use full cream milk when cooking for babies between 6 months to 2 years old. As babies, they need the fat and nutrient from the cream in the milk.
(NOTE 3) Vanilla extract (optional) - I would skip vanilla extract for babies under 12-months-old because they don't need the extra flavouring to enjoy this custard. If using, look for natural vanilla extract with no alcohol listed in the ingredients.
(NOTE 4) Sugar (optional) - I would skip the sugar for babies under 12-months-old because they're likely to enjoy this custard without it. However, toddlers like mine can be very picky eaters, so to make it more palatable for him, I would add a small amount of sugar.
Leftovers - Allow the custard to cool completely at room temperature, then transfer into an airtight container and refrigerate. It'll be good for up to 3 days. Frozen baby custard will keep for up to 2 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 90kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 36mgPotassium: 224mgFiber: 1gSugar: 8gVitamin A: 165IUVitamin C: 3mgCalcium: 81mgIron: 0.2mg