FrenchMedium · Hot
Caramelized Banana and Almond Custard with Salted Butter Sauce
A luscious baked almond custard crowned with buttery caramelized bananas and finished with a velvety salted butter sauce that blurs the line between dinner and indulgence.
Prep
15 min
Cook
30 min
Rest
10 min
Total
55 min
Method
Bake Almond Custard
1
Preheat oven to 325°F. Whisk together almond flour, eggs, whole milk, white sugar, and vanilla extract until smooth and fully combined.
2
Pour mixture into a greased 9-inch round baking dish or divide among 4 ramekins.
3
Set dish inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides. Bake for 25-30 minutes until set with a slight jiggle in the center.
4
Remove from water bath and let cool slightly before unmolding.
Caramelize Bananas
5
Slice bananas diagonally into 1-inch thick pieces.
7
Add brown sugar and stir to dissolve. Arrange banana slices in the pan and cook 2-3 minutes per side until deeply golden and caramelized.
8
Remove from heat and set aside.
Make Salted Butter Sauce
9
In a small saucepan over medium heat, melt butter with heavy cream, salt, and white sugar.
10
Whisk constantly and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
11
Remove from heat and keep warm.
C
Nutri-Score
Fair balance
A–E · lower is better · score 8
Calories
837
per serving
High in saturated fat · 23gCalorie-dense · 837 kcalSource of fibre · 10g
Protein
22g
Carbs
54g
Fat
64g
Sat. fat
23g
Fiber
10g
Sugar
37g
Sodium
407mg
Gluten FreeLacto OvoHeart ConcernsDiabetes ConcernsHigh ProteinHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.0m³
Land
42Pt
Runoff
0.09g P
whole milk drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
8
Sweet
5
Salty
1
Sour
2
Bitter
0
Spicy
Textures
CreamySilkyTenderCaramelizedButtery
Aromas
CaramelButteryVanillaNuttySweet
Kitchen Equipment
Primary Tool
OvenOvenSkilletSaucepanRoasting PanMixing BowlWhiskMeasuring CupsMeasuring SpoonsRubber SpatulaServing PlatesNon Stick SprayParchment Paper
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Baked custard uses a water bath (bain-marie) at 325°F. Ensure water bath is properly assembled to maintain even cooking and prevent cracks. The egg-based custard must reach safe internal temperature.
Salted butter sauce is made by melting butter with cream and simmering 3-4 minutes. Ensure dairy components are heated to bubbling to reduce microbial risk before serving.
Cross Contamination
Almond flour may be processed in facilities that handle other tree nuts, peanuts, or gluten-containing grains. Use certified allergen-free almond flour when serving individuals with severe tree nut allergies.
Use separate, clean utensils and serving plates when plating the custard to prevent cross-contamination from raw egg contact surfaces. Do not return uneaten portions to the serving vessel.
Storage
Contains egg and dairy components (custard base, butter sauce with cream). Refrigerate within 2 hours of preparation. Consume within 2-3 days when refrigerated. Do not leave at room temperature for more than 2 hours total.
Handling
Water bath technique requires careful handling - hot water can cause severe burns. Place roasting pan on lower oven rack before adding water to minimize spill risk. Use oven mitts when removing from oven.
High Risk Population
Contains undercooked egg products and dairy. Not recommended for pregnant individuals, elderly, young children, or immunocompromised persons unless eggs are pasteurized or custard is cooked to 160°F internal temperature.
Allergen Warning
Clearly label all allergens (eggs, milk/dairy, tree nuts/almonds) when serving. This dish contains multiple common allergens that may cause severe reactions in sensitive individuals.
Pro Tips
Technique
When caramelizing the bananas, resist the urge to move them too soon. They need uninterrupted contact with that butter-sugar pan to develop proper color. We're not just softening them—we're concentrating their sugars into something almost smoky.
Substitution
No almond flour? Finely ground pistachios or hazelnuts work beautifully here, though the flavor shifts from nutty-sweet to something more complex and earthy. Hazelnut especially loves a salted finish.
Equipment
A water bath isn't just for cheesecakes—it's the secret to silky custards without a single crack. The gentle steam heat coaxes the eggs into setting slowly, yielding that trembling, barely-there jiggle we want.
From the chef
I created this custard the night I stopped asking permission to eat what I actually wanted for dinner. The almond base gives it a satisfying density, but it's the bananas—sliced thick and caramelized until their edges turn almost savory—that make this feel like an act of quiet rebellion. The salted butter sauce isn't optional, darling; it's the whole point. Salt doesn't just enhance sweetness here—it transforms it into something adults are allowed to crave out loud.
TagsBakedCustardSweetAlmondBananaSalted Caramel
AllergensEggsMilkTree Nuts
Source: generated · June 10, 2026