A dessert bowl serving banana custard with dates & honeycomb

Banana custard with dates & honeycomb

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Prep: 15 mins Cook: 20 mins

More effort

Serves 6

Use the ripest bananas possible for the custard in this decadent dessert, which is topped with mejool dates, honeycomb, pistachios and dried banana chips

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal707
  • fat51g
  • saturates30g
  • carbs50g
  • sugars46g
  • fibre3g
  • protein10g
  • salt0.3g
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  • 3 very ripe bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 450ml double cream
  • 100g golden caster sugar
  • 6 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 lime, zested



    The same shape, but smaller than…

To serve

  • 100g chopped medjool dates
  • 50g honeycomb, broken into shards



    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

  • 2 tbsp chopped salted pistachios
  • 50g dried banana chips


  1. Purée the bananas with a stick blender and tip into a heavy-bottomed saucepan with the cream. Heat gently until steaming, stirring all the time. Meanwhile, whisk together the sugar and eggs. Pour the hot banana cream over the eggs and whisk well to combine, then tip everything back into the saucepan.

  2. Cook over a low heat, stirring continuously, until thick and the mixture reaches 78C on a digital cooking thermometer. You’ll need to stir constantly, scraping the bottom of the pan so the eggs don’t overcook or burn. Add the lime zest, whizz up again with a hand blender, pass the mixture through a sieve into a jug and pour into six serving glasses, ramekins or one large dish. Cover with cling film, then chill for at least 3 hrs, but preferably overnight, until set. Remove from the fridge and sprinkle with the dates, honeycomb, pistachios and banana chips to serve.

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