What to do with over-ripe bananas? Banana Pots De Crème

Sassy little banana puddings for grown ups with a Kahlüa whipped cream topping

Luscious but light

Looking for something new to try with those overripe bananas?

This will replace your standard banana bread or pudding recipe for certain.

Who doesn’t love to enjoy a delicious banana pudding? But we’re all grown up now and we can elevate this somewhat gluey staple of All-American cuisine.

This flavor infused Pots De Créme is the perfect make ahead dessert that is light, but so impressive.

My custard has banana “juice” in it as well as high quality vanilla for extra brightness. I add Kahlúa to sweetened whipped cream to top it. Garnish with a sliver of banana cut on a diagonal or a shortbread cookie- because we’re fancy like that now.


These darling little dessrts are perfect after a big meal

Why this recipe works:

  • Banana flavor is infused by microwaving over-ripe bananas to release their “juices”
  • A simple list of ingredients does not cloud the flavor of the bananas
  • Eggs, milk, sugar and vanilla bean create a silky custard baked in a Bain-Marie- or hot water bath
  • Whipped cream made even better with a little splash of kahlua and a crisp biscuit or slice of banana
Heat the milk to just a simmer
I prefer a bowl with a spout to make pouring easier
Place ramekins into a deep baking dish- fill with water to the middle of the ramekins

What to do with over-ripe bananas? Banana Pots De Crème

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Recipe by Meggen Arthur Wilson Course: Florida Kitchen, Sweet ToothCuisine: FrenchDifficulty: Medium


Prep time


Cooking time





A grown up version of banana pudding. Chill overnight or at least 8 hours for the custard to firm up completely.


  • 2-3 large 2-3 over-ripe bananas, nearly black

  • 6 large 6 egg yolks

  • 1/3 cup 1/3 sugar

  • 2 cups 2 whole milk

  • 1 1 whole vanilla bean or

  • 1 tsp 1 vanilla extract

  • For the whipped cream topping
  • 1 cup 1 heavy whipping cream

  • 2 tsp 2 sugar

  • 1 TBSP 1 Kahlüa

  • 6 slices 6 banana, one the diagnoal

  • 6 small 6 shortbread cookies


  • Pe heat oven to 325 degrees.
    In a microwave proof bowl, set the bananas, (peeled) into the bowl. Cover with plastic wrap. Microwave on high for 4 minutes until they render a liquid. Strain the remaining liquid from the bananas over a bowl . Let cool. You should have about 2-3 TBSP of banana “juice” . Toss the banana flesh.
  • Bring to a simmer in a small saucepan, the 2 cups of milk.
  • Remove from the heat. Add a ladle full at a time of the egg mixture to the milk. Whisk gently to blend. Once you have incorporated about 4-5 ladles of egg mixture, you can pour in the remaining liquid.
  • Add in the banana juice. Whisk well.
  • Scrape the caviar- (tiny seeds) from the vanilla bean and add to the mixture.
  • Add in the vanilla bean or vanilla extract. Be sure all ingredients are well incorporated and the mixture is smooth.
  • With a spoon, skim off any bubbles or foam from the surface. Strain the mixture with a fine mesh strainer to remove any clumps if needed. Remove the vanilla bean.
  • Pour the custard into ramekin cups or pot de créme cups.
  • Place cups into a baking dish. Create a water bath by pouring warm water around the dish up the middle line of the cups or ramekins.
  • Place in oven and bake at 325 for 45-50 minutes until the center is set. Let custard cool 30 minutes and then chill for at least 2 hours or overnight.
  • For the Whipped Cream Topping:
  • In a stand mixture, whip the heavy cream until foamy. Add in the Kahlüa and sugar and beat at high speed until soft peaks form.
  • Spoon the whipped cream over the chilled custards. You may do this step up the 3 hours in advance of serving. Garnish with bananas sliced on the diagonal or a shortbread cookie.
This is a grown up version of banana pudding

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