Eggless Custard with Banana and Cinnamon

Eggless Custard with Banana and Cinnamon
This recipe is great for any little ones with egg allergies. It's easy to make and great for all ages - for younger babies you can puree the banana before adding if you think they might have trouble with any lumps.


  • 1/2 cup milk
  • 1 tbsp cornflour
  • 1/2 a banana (or 1 small one), mashed
  • Pinch of cinnamon


Mix cornflour with about a tablespoon of the milk in a small bowl or cup until dissolved.

Heat the rest of the milk in a pot over low heat.

Once milk is simmering, slowly add the cornflour mixture while whisking.

Keep whisking until custard thickens (should thicken fairly quickly).

Remove from heat and add mashed banana and cinnamon. Stir until combined.

Let cool for a few moments and serve.

You could also use berries, vanilla essence or honey as an alternative to the banana and cinnamon.


  • Bananas are a fantastic ingredient in toddler cooking, as they are a healthy way of sweetening any recipe without adding refined sugar. Mashed banana can also be used in place of butter or oil to keep cakes and muffins moist.


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