
Prep Time | 10 mins |
Cook Time | 40 mins |
Servings |
servings
|
Ingredients
- 3 medium ripe banana's I use two but some may find one banana was sweet enough. Taste the mix before baking.
- 2 medium pastured or free-range eggs but you can up it to four for extra rise
- 400 ml coconut milk or cream I use Honest to Goodness or Ayam brand
- 1 tsp ground cinnamon extra for dusting
- 1 tsp ground cardamon Optional - depending on kiddies tastes
- 1 tsp ground ginger Optional - depending on kiddies tastes
- 3 tsp gelatine dissolved in hot water
- 2 Tbsp boiling water
- 1 Tbsp vanilla extract, or one vanilla pod
- 1/4 cup raw honey Optional - the banana might be enough sweetness but add some honey if your little ones are used to a bit more sweetness
Ingredients
|
![]() |
Instructions
- Preheat oven to 180 degrees celsius
- Break up banana into bite-sized pieces and place in a tall jug, blender jug or thermomix.
- Add coconut milk and water &honey (if using).
- Add eggs and spices.
- Whizz with a stick mixer or blend until smooth
- Boil kettle and dissolve the gelatine in a cup with 2 tbsp of water
- Add to the custard mixture and whizz or mix again for 1 minute
- Pour into individual ramekins and sprinkle with cinnamon
- Bake for 40 minutes (Can vary depending on oven. Fan-forced will take less time)
Leave a Reply