This recipe involves very simple ingredients and flavors which work very well together. The custard will be smooth and satisfyingly sweet, while the topping will bring out deep comforting Fall/Winter flavors, a complementing taste to the custard.

I found a great deal on organic bananas at Costco this past weekend and ended up with…well a lot of bananas. I could not allow them to go to waste, so I got creative in the kitchen.

Yields: 6 x 6oz servings

Ingredients:

3 ripe bananas
2 tsp vanilla
3 eggs
1 can coconut milk
2 tbsp maple syrup
1 tsp cinnamon

Topping:
1 tbsp coconut oil, melted
1 tbsp maple syrup
1/4 tsp cinnamon
1/16 tsp nutmeg, also known as a “pinch”
1/2 cup almond butter; creamy or crunchy

Directions:
Heat the oven at 350

In a processor, mix the bananas until smooth.

Add the rest of the ingredients and blend until smooth and mixed well.

Pour the mixture into your baking dishes (ramekins work perfectly!) evenly

Fill a 13×9 baking pan with 1/3 inch of hot water and add the filled baking dishes. Tip: The water should only cover 2/3 of the baking dish. For ramekins, the water should come to the dish’s lip.

Bake for approximately 35-40 minutes, or until the custard is slightly spongy on top and a toothpick comes out relatively clean.

Allow the custard to cool off for 30 minutes out of the oven but still within the water.

Meanwhile mix the topping ingredients together in a small mixing bowl. If using crunchy almond butter, make sure the maple syrup and the coconut oil are warm so help soften the almond butter mixture and make it easier to work with.

Add about 1 tbsp of topping to each dish and gently spread across the top.

Place in the refrigerator for at least an hour prior to serving.

Banana custard with crunchy almond butter topping

Enjoy!