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    Home » Recipes » Desserts

    Banana Custard Crunch

    Published: Jun 26, 2018 · Modified: Sep 16, 2019 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Years ago I was given this fast and easy Banana Custard Crunch recipe and I have been making it ever since!  It is light, creamy and total comfort food! 

    I am a huge banana fan and I am always looking for new desserts to use them in.  This dessert will impress both adults and kids alike! 

    Years ago, Patrick, my son, requested this Banana Custard Crunch as his birthday cake!  I made it and thank goodness for those happy birthday signs you can stick in things that they sell at most large department stores (sorry, I don't know exactly what to call them) because otherwise how on earth was I going to write happy birthday on top of the meringue?  Also, I kept thinking how will the candles stand in the meringue too.

    Luckily I found some long candles and I was so relieved.  Make no mistake though, I rushed serving the cake.  Put the candles and my sign in, lit the candles and walked in singing happy birthday.  He blew out all of the candles and his birthday celebration was a success.  I enjoyed myself  once my cake stress was over!

    Ingredients in Banana Custard Crunch

    • sugar
    • cornstarch
    • salt
    • milk
    • eggs
    • butter
    • vanilla
    • wafer cookies
    • bananas
    • cream of tartar
    • sugar

    How to make Banana Custard Crunch

    Preheat your oven to 350 degrees.

    In a large pot combine ⅓ cup sugar, cornstarch, and salt.

    Stir until blended.

    Add milk.

    Turn your element up to medium heat.

    Stir continuously until thickens and boils. Only boil for about a minute. No longer.

    Remove from heat.

    Grab a small bowl for your egg yolks.

    Whisk in about ½ cup of the hot custard mixture.

    After blended pour back into the rest of the custard in your pot.

    Cook over medium heat for a couple minutes, again stirring constantly, for about 2 minutes.

    Add butter and vanilla. Stir until incorporated.

    Prepare an 8x8 or 9x9 inch pan with cooking spray.

    Place wafers as evenly as possible covering the bottom of the pan. You will have to cut some in half. That is ok. Just make sure the bottom is covered as best you can.

    Next place a layer of sliced bananas on top.

    Then, using a ladle, scoop custard over top of bananas until covered.

    Then place more wafers on top of the custard. Don't worry if your wafer pattern is different than the first one. Just make sure to place enough wafers to create a layer.

    Place remaining sliced bananas on top of the wafers.

    Dump remaining custard all over the bananas, right to the edge to prevent shrinking. Set aside.

    In a large bowl beat egg whites and ¼ cup sugar until frothy on low speed.

    Add cream of tartar and turn your speed up to medium.

    Gradually incorporate the remaining ¼ cup of sugar.

    Beat until stiff peaks form.

    Once this happens, immediately drop spoonfuls of the meringue over top of the custard.

    Make sure the meringue touches all of the edges of the pan to help prevent it from shrinking.

    Bake for 20 minutes.

    Meringue will be golden brown.

    Remove from your oven and allow to cool on a wire rack for an hour.

    Then place in your fridge for a minimum of 4 hours before it is ready to serve!

    Enjoy!

    Other Cakes to Try

    Caramel Peach Upside Down Cake

    Easy Peach Coffee Cake

    No Bake Drumstick Cake

    The Best B-52 Cake

    Easy Lemon Layered Pound Cake

    Peaches and Cream Stuffed Cake

    The Best Strawberry Banana Cake

    Ladyfinger Lemon Cake

    Chocolate Chip Toffee Cake

    Grandma’s Chocolate Eggnog Pudding Cake

    Fabulous Fruit Cocktail Cake

    Caramel Pecan Cake

    Grandma's Chocolate Orange Cake

    The Best Dairy Free Chocolate Cake

    The Best Caramel Apple Upside Down Cake

    Take a moment to have a look at our video below.  You won't believe how easy this Banana Custard Crunch is to make!

    Banana Custard Crunch Video

    Banana Custard Crunch

    Banana Custard Crunch

    Years ago I was given this fast and easy Banana Custard Crunch recipe and I have been making it ever since!  It is light, creamy and total comfort food! 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Chill Time 4 hrs
    Total Time 4 hrs 40 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 328 kcal

    Equipment

    • Measuring cups and spoons
    • Large pot
    • wooden spoon
    • whisk
    • Rubber spatula
    • small bowl
    • 8 x 8 or 9 x 9 inch cake pan
    • large bowl
    • Hand mixer

    Ingredients
      

    • ⅓ cup sugar
    • ⅓ cup cornstarch
    • ¼ teaspoon salt
    • 3 cups milk
    • 8 large eggs, separated
    • 3 tablespoons butter
    • 1 tablespoon vanilla
    • 3 cups wafer cookies, approximately
    • 5 ripe bananas thinly sliced
    • ½ teaspoon cream of tartar
    • ½ cup sugar, divided

    Instructions
     

    • Preheat your oven to 350 degrees. In a large pot combine ⅓ cup sugar, cornstarch, and salt. Stir until blended. Add milk. Turn your element up to medium heat. Stir continuously until thickens and boils. Only boil for about a minute. No longer. Remove from heat.
    • Grab a small bowl for your egg yolks. Whisk in about ½ cup of the hot custard mixture. After blended pour back into the rest of the custard in your pot. Cook over medium heat for a couple minutes, again stirring constantly, for about 2 minutes. Add butter and vanilla. Stir until incorporated.
    • Prepare an 8x8 or 9x9 inch pan with cooking spray. Place wafers as evenly as possible covering the bottom of the pan. You will have to cut some in half. That is ok. Just make sure the bottom is covered as best you can.
    • Next place a layer of sliced bananas on top. Then, using a ladle, scoop custard over top of bananas until covered. Then place more wafers on top of the custard. Don't worry if your wafer pattern is different than the first one. Just make sure to place enough wafers to create a layer. Place remaining sliced bananas on top of the wafers. Dump remaining custard all over the bananas, right to the edge to prevent shrinking. Set aside.
    • In a large bowl beat egg whites and ¼ cup sugar until frothy on low speed. Add cream of tartar and turn your speed up to medium. Gradually incorporate the remaining ¼ cup of sugar. Beat until stiff peaks form. Once this happens, immediately drop spoonfuls of the meringue over top of the custard. Make sure the meringue touches all of the edges of the pan to help prevent it from shrinking. Bake for 20 minutes. Meringue will be golden brown. Remove from your oven and allow to cool on a wire rack for an hour. Then place in your fridge for a minimum of 4 hours before it is ready to serve! Enjoy!

    Nutrition

    Calories: 328kcalCarbohydrates: 52gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 132mgSodium: 235mgPotassium: 364mgFiber: 2gSugar: 32gVitamin A: 316IUVitamin C: 4mgCalcium: 101mgIron: 1mg
    Keyword banana custard crunch
    Tried this recipe?Let us know how it was!

    Banana Custard Crunch

     

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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