Banana Chocolate Custard Dessert
Whip up banana chocolate custard in 15 minutes with pantry staples for a smooth, make-ahead dessert.
Crème à la banane et au chocolat is a chilled, custard-style dessert that combines puréed ripe bananas with a silky chocolate cream to create a smooth, spoonable treat. The base is typically prepared by cooking milk, egg yolks, sugar, and a small amount of cornstarch until thickened, then dividing the mixture so that one portion is blended with melted dark chocolate while the other is folded with fresh banana purée. Once layered—or gently marbled—the cream is left to set in the refrigerator, allowing the flavors to meld and the texture to firm up. Often finished with chocolate shavings or extra banana slices, this dessert is commonly served as a light yet indulgent finale to weekday dinners, family gatherings, or warm-weather meals, and it also doubles as a satisfying make-ahead snack throughout the year.
Banana Chocolate Custard Dessert
Turn those last two spotty bananas and a forgotten bar of chocolate into a zero-waste dessert that looks far fancier than the effort required. The recipe uses just one saucepan and a blender, making it weeknight-friendly while still impressive enough for guests.
Prep Time
10 minutes
10 minutes
Cook Time
8 minutes
8 minutes
Total Time
168 minutes
168 minutes
Ingredients
ripe bananas (about 250 g total, peeled weight)
- 00 g dark cooking chocolate, roughly chopped
- 5 cl whole milk
- egg yolks
- 0 g granulated sugar
- level tbsp cornstarch (Maïzena)
- tsp vanilla extract or 1 sachet vanilla sugar
- tbsp freshly squeezed lemon juice (optional, keeps the banana purée bright)
- Whipped cream, chilled, for topping (optional but recommended)
- Chocolate shavings or a dusting of cocoa powder, for garnish (optional)
Method
Peel the bananas
- Mash the bananas to a smooth purée
- Pour the milk into a saucepan and whisk in the sugar and cornstarch while still cold
- Stir the banana purée into the milk mixture
- Set the pan over medium heat and stir constantly until the custard thickens and coats the spoon
- Remove the pan from the heat and add the chopped chocolate
- Stir until the chocolate is completely melted and the custard is smooth
- Divide the hot custard among serving glasses or ramekins
- Let the desserts cool to room temperature, then refrigerate until fully chilled
Nutrition
Calories
1171 kcal Protein
14 g Fat
42 g Carbs
187 g Fiber
13 g Sugar
140 g
1171 kcal Protein
14 g Fat
42 g Carbs
187 g Fiber
13 g Sugar
140 g
Notes
Strain the banana purée through a fine sieve before folding it in—this removes stringy fibers and keeps the cream ultra-smooth. Add a small pinch of sea salt to the melted chocolate to sharpen its flavor, then finish with a teaspoon of dark rum for a mellow, grown-up twist.
why this recipe
This banana chocolate custard is a delightful marriage of simplicity and indulgence: velvety bananas meld seamlessly into a smooth, cocoa-kissed cream that sets to a luscious, spoonable silk in mere minutes on the stove. The recipe relies on everyday staples—ripe fruit, milk, eggs, and a touch of dark chocolate—yet delivers the sort of nuanced flavor and elegant texture usually reserved for fine-dining desserts. Its balanced sweetness lets the natural banana notes shine while the chocolate adds depth, making each bite taste both comforting and sophisticated. Quick to prepare, easily portioned ahead, and universally adored by children and adults alike, this dessert proves that memorable luxury can emerge from the simplest pantry.
FAQs
FAQ acf
Frequently Asked Questions
How far in advance can I prepare the banana-chocolate custard, and how long will it keep fresh in the refrigerator?
For best flavor and texture, you can make the custard up to 24 – 48 hours before serving; simply cover the glasses tightly once cooled and keep them refrigerated. Properly chilled, the dessert stays fresh for about 3 days—after that, the banana notes start to fade and the custard may weep slightly.
Can I substitute non-dairy milk (and other ingredients) to make this custard fully vegan?
Yes—swap the whole milk for any unsweetened, full-fat plant milk (oat, soy, or coconut work best), use a good vegan dark chocolate, and replace the egg yolks with 2 ½ Tbsp (about 20 g) additional cornstarch to thicken the custard. For garnish, top with whipped coconut cream and extra chocolate shavings to keep the dessert completely dairy- and egg-free.
Can I freeze the banana-chocolate custard for longer storage?
Technically you can freeze the custard, but both the banana purée and the cornstarch-thickened cream tend to become grainy and release water once thawed, so the texture is noticeably compromised. For best flavor and silkiness, keep it refrigerated and enjoy within 3 days rather than freezing.