There are only 3 real food ingredients in these quick and healthy custards.
Can you guess why this is 3, 2, 1 Custard? Um hum. You use 3 eggs, 2 ripe bananas & 1 can of coconut milk.
3, 2, 1 Custard is my new favorite breakfast treat. The flavor is exactly like banana bread – but these custards are gluten-free and free of any added sugar!
I started making this custard paleo breakfast recipe when we did our Sugar Detox. It quickly became a family favorite.
In case you have never cooked custards, they cook in what’s called a water bath.
To make a water bath, simply place your custards in an oven safe baking dish large enough to hold them, then add hot water about 1 inch up the sides of the custard cups.
If you fill the pan while it is on the oven shelf, and you use a tea kettle, you can avoid a lot of spills.
I use half pint mason jars to make my custards. This makes the custards easy to store in the fridge. Allow the custards to cool, screw on a lid, and into the fridge they go!
What I really love about the mason jars is they are portable for an easy breakfast when you are in a rush.
If you fill the mason jars about two-thirds of the way full, this recipe makes 6 custards. It also leaves room for toppings.
My girls enjoy cinnamon, walnuts and a bit of real maple syrup on theirs. I’m partial to a bit of toasted coconut or cacoa nibs.
- 3 eggs
- 2 ripe bananas
- 1 can coconut milk
- Preheat oven to 350.
- Crack eggs into a blender. Add bananas and coconut milk. Blend.
- Place 6 half pint mason jars in a baking dish large enough to hold them.
- Divide custard batter evenly between the mason jars.
- To cook custards in a water bath, pour one inch hot water into pan surrounding mason jars.
- Bake for 45 minutes.
- Allow to cool in the water bath before refrigerating.
If you want to change up the flavor a bit, try adding about a teaspoon of pumpkin pie spice to the blender.
Looking for more sugar free recipes? Follow my Sugar Detox Pinterest board.