If you are craving for a warm dessert and you love bananas, you can try this quick and easy recipe! This dessert is simply caramelized bananas with a vegan custard. Dairy free and Egg free!
Warm desserts are my thing! I love warm apple pie, warm bread pudding and warm rice kheer! So this dessert is totally up my alley and it takes a total of about 10 mins to make!
What are the ingredients in this caramel banana custard?
Coconut Milk: Coconut Milk is what I used for the custard. You can use any non dairy milk like cashew milk or almond milk as well that you are able to tolerate. For AIP, use coconut milk as nut milks would be a reintroduction. I like to use Native Forest Simple as it does not have any additives.
Arrowroot Starch: Arrow root starch is the thickener used to make the custard. I like this brand.
Maple Syrup: Maple syrup is the sweetener used for the custard. I like this brand.
Vanilla extract: Vanilla extract gives a nice flavor to the custard. And vanilla goes with caramel flavor. I like to use this brand of vanilla extract.
Sea Salt: A slight pinch of sea salt accentuates the vanilla and the sweetness of the custard. I like this brand.
Coconut Oil: Coconut oil is used to create the caramel mixture. You can also use grassfed butter if you tolerate it.
Coconut Sugar: Coconut sugar is what gives the caramel flavor. It is used to make the caramel sauce.
Bananas: Fresh medium ripe bananas are best for this recipe. The bananas should not be too ripe as they will become too soft upon cooking and will melt.
Baking soda: A pinch of baking soda helps to foam the caramel mixture but it is optional in this recipe.
- 1 cup Native Forest coconut milk (or you can use any non dairy milk of choice)
- 1 tbsp plus 1 tsp of arrowroot starch mixed with2 tbsps of coconut milk
- 2 tbsps maple syrup
- ¼ tsp sea salt
- ½ tsp vanilla extract
- 2 bananas, peeled and sliced( use medium ripe)
- 1 tbsp coconut oil (or grassfed butter)
- 2 tbsp coconut sugar
- pinch of baking soda (optional)
- Take a small sauce pan and add the coconut milk to it and place on heat. As it gets warm, make a slurry of the arrowroot starch in coconut milk in a small bowl and slowly add the slurry to the bowl stirring continuously until you get a thick mixture. Now add the maple syrup, salt and vanilla dn continue stirring on heat for 1 more minute and then turn the heat off. Keep the custard aside.
- In a saute pan, add the coconut oil (or the butter). WHen melted, add the coconut sugar and the sliced bananas. Let all cook for about 1 minute until the bananas are soft and a caramel mixture is formed. Add the baking soda(if adding) and turn heat off.
- To serve custard, take a serving bowl and add half of the custard mixture. Top this with half of the caramel banana mixture.
