Banana flan is a dessert that feels comforting and special at once. The caramel melts into the creamy banana custard, giving every slice that extra touch of sweetness.
Banana Flan That Turns Ripe Bananas into the Most Luxurious Dessert
My mother used to make flan almost every week, and sometimes she would add bananas when they were just ripe enough. That twist made the custard softer and a little fruitier, and it quickly became one of my favorites.
This banana flan is a recipe that brings me back to those simple moments, waiting for the caramel to set, checking the flan while it steams, and finally turning it out onto a plate. It's an easy no-bake banana flan, yet it feels like something you'd bring out for a celebration.
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🧾Banana Flan Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Caramel Base: I like making the caramel from scratch with just sugar, water, and a little lemon juice; it gives the flan that golden, glossy topping that's so classic.
- Bananas and Eggs: Ripe bananas blended with eggs create the creamy heart of the flan. I always blend them first to get the smoothest base.
- Sweetness and Milk: A touch of sugar balances the banana flavor, and milk adds the silky custard texture that makes flan so satisfying.
👩🏻🍳How to Make Banana Flan
You can find the complete printable Banana Flan recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Caramel: In a saucepan, cook sugar, water, and lemon juice until golden. Pour into a flan mold and let it harden.
2. Blend the Flan Base: Puree bananas and eggs until smooth. Add sugar and milk, blend again, and then strain into the caramel mold.
3. Steam the Flan: Place the mold on a steaming rack over simmering water, cover tightly, and steam for 30 minutes until set.
4. Cool and Serve: Let the flan cool, refrigerate for 4 hours, and then invert onto a plate so the caramel flows over the top.
💭My Tips for Recipe Success
Check Early: I like to peek at the flan at the 25-minute mark; sometimes it sets faster depending on the size of the mold.
Cool It Slowly: I let it cool on the counter before refrigerating; it keeps the custard from cracking.
Store It Right: Leftovers keep best in the fridge for 2-3 days, tightly wrapped so the caramel doesn't dry out.
🍮Try These Flan Recipes Next!
Recipe
Banana Flan
Ingredients
For the Caramel:
- 90 g Granulated Sugar
- 45 ml Water
- 1 teaspoon Lemon Juice
For the Flan:
- 3 Ripe Bananas
- 3 Eggs
- 2 tablespoon Granulated Sugar
- 300 ml Milk
Instructions
- Place the bananas and eggs in a large mixing bowl. Blend with a hand blender until smooth and creamy, about 1 minute. Add the sugar and milk to the banana mixture. Blend again until fully combined and the mixture looks silky.
- Strain the flan mixture through a fine sieve directly into the prepared caramel mold.
- Fill a large saucepan with hot water and place a steaming rack inside. Bring the water to a gentle simmer over medium heat.
- Cover the flan mold tightly with the flan mold lid to keep out moisture. Place it on the steaming rack, cover the pan, and steam for 30 minutes, until set.
- Remove the mold carefully and let it cool to room temperature, about 1 hour. Refrigerate for at least 4 hours to chill completely.
- To serve, Invert the mold onto a serving plate and let the caramel flow over the flan, slice into individual portions.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Pamela says
I just made this banana flan and it turned out so creamy and delicious! My family absolutely loved it after dinner.