Banana Coconut Baked Custard
3 very ripe bananas
1/4 cup (1/2 stick) softened butter, plus extra for greasing pie plates
1/2 cup unrefined coconut oil
1 Tb vanilla extract
1/2 tsp celtic sea salt
6 eggs, preferably from pastured hens
3/4 cup sour cream
2 Tb creamed coconut
1 tsp almond extract
1/4 cup honey (less could easily be used as the bananas are quite sweet)
- Peel the bananas and place them in a food processor. Pulse until they are liquified.
- Add all remaining ingredients to food processor. Pulse until well-combined. The batter will be very runny.
- Grease two 9-inch pie plates with butter. Pour banana mixture into pie plates.
- Bake 30-40 minutes at 325 degrees, until the middle is set and the edges are lightly browned. You may need to rotate the pie plates partway through cooking if the custards are cooking unevenly. The custards will puff up while cooking and then deflate while cooling.