Sunday, June 26, 2011

Banana Coconut Baked Custard (GAPS-legal, grain- and gluten-free)

This rich banana coconut baked custard is delicious warm or cold.  It makes a great breakfast, especially when paired with some bacon.  It would also make a nice dessert, and could be topped with whipped cream for a special treat. 

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)

  1. Peel the bananas and place them in a food processor.  Pulse until they are liquified.  
  2. Add all remaining ingredients to food processor. Pulse until well-combined. The batter will be very runny.
  3. Grease two 9-inch pie plates with butter. Pour banana mixture into pie plates.
  4. 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.
This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

    13 comments:

    Judy said...

    Can you sub in coconut milk or coconut cream for the creamed coconut? I've never had creamed coconut.

    Sarah Smith said...

    Hi Judy - I'm not sure if you could substitute one of those. The creamed coconut is very concentrated, with a very strong coconut flavor. My guess is the coconut cream would probably work. If you try it, let me know how it turns out!

    Julie said...

    I just made this in a 9x 13 pan and omitted the butter and coconut cream. It is wonderful. I will use less honey, if any, the next time.

    Sarah Smith said...

    Great, Julie! Thanks for letting me know how it turned out. I meant to mention in the recipe that the sweetener could be reduced; thanks for the reminder.

    Dr. D. said...

    Sarah,

    This recipe looks delicious. I can't wait to try it out :)

    Anonymous said...

    Do any of your recipes ever have the calorie count and fat content?

    Sarah Smith said...

    No, I don't generally include calorie count or fat content, as I don't count what I eat. But you could easily figure it out on Fitday or some similar site.

    Ubermom said...

    Looks delicious! I am seriously on the prowl for grain free breakfasts! Well, grain free anbything. I am needing to reduce the amount of grain we are eating having fallen into a habit of eating way too much!

    Michelle said...

    This sounds great! We are on GAPS but can't do banana due to intolerances. Any thoughts on whether it would work to skip the banana or replace it with something else?

    Sarah Smith said...

    I think you'd need to replace the banana with something else. Perhaps pumpkin puree, and a touch more honey to make up for the lack of banana sweetness.

    mindfulparenting2 said...

    I've made this before and it was unbelievable. Wondering if I could substitute yogurt instead of sour cream if i am out of sour cream? Do you think the consistency would still be firm?

    Sarah Smith said...

    I think it would probably not firm up as well with yogurt, since there is so much more liquid in yogurt. Maybe try reducing the amount a bit? The eggs should still make it get somewhat firm anyway.

    Anonymous said...

    I know this is almost a year later, but you could drip your yogurt (make yogurt cheese) and use that as a substitute for sour cream.