Breakfast · Desserts · Puddings

Banana Lemon Custard Pots

Christmas, Christmas time is here, time for joy and time for cheer.

One Banana Lemon Custard Pot.jpg

Oh sorry, you caught me practising for an upcoming karaoke session. Never mind me, this never happened.

Oh look, is that custard above!?

Yes, Christmas is coming up and my holiday baking has been through the roof, both annoying and delighting the other members of my family. The fridge is filled with food, but they love trying it anyway.

My mum’s a fan of the custard in particular.

Banana Lemon Custard Pots.jpg

So yes, you will be getting some upcoming cookie recipes, because cookies are awesome to give as gifts and very easy to make a big batch at once. You can even make a big batch of a base dough and the different additions can make different cookies for a little bit of variety. Brownies are a nice touch as well, but I prefer the barely baked ones which are quite messy to put in a box.


Fudge as well. I’ve made an obscene amount for the past two years at Christmas. I’ve also been trying my hand at homemade chocolates and sweets.

However, with exams coming up, I’ve had to make big batches of everything at once and then freeze it and defrost it when it’s needed for gifts. I finally finished wrapping all of my gift boxes this morning so now I have boxes to put my gifts in.

Unfortunately, these can’t be put into gift boxes.

Side view Banana Custard Lemon Pot.jpg

They are nice for a lighter dessert when you need a break from the heavier holiday fare.

The blender or a hand blender and a few ramekins is all you need aside from an oven and the ingredients of course!

Just blend everything together, taste and adjust the taste accordingly and then bake until the centres are not quite set, but the edges are and then leave to chill in the fridge for 3-4 hours and you have some lovely little banana lemon custard pots.

A little bit of cinnamon and honey drizzled on top is a nice addition to these.

Close up banana  lemon custard pots.jpg

Has anyone else been doing lots of holiday baking recently? Let me know what recipes you’ve tried that were really good!


Banana Lemon Custard Pots

Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: 3 hours 25 minutes

Yield: 6 small ramekins/ 3 larger ones


  • 1/ 
    Large banana (120 g) 
  • 1
    Egg *
  • 240g / 1 cup
    Fat-free vanilla/ lemon greek yoghurt **
  • 16g / 2 tbsp
  • 60ml / 1/4 cup
    Milk of choice
  • 1/3 cup
    Low-calorie sweetener of choice
  • Juice of
    one lemon
  • Zest
    of one lemon
  • Pinch
    Of salt


  1. Preheat the oven to 160°C/ 140°C fan assisted and set aside 6 small ramekins (or use 3 larger ones).
  2. Blend together the ingredients until smooth, scraping down the sides as needed.
  3. Divide the custard between the ramekins and bake for 15-17 minutes until the edges are set but the centres are still not quite set.
  4. Remove from the oven and allow to cool on a cooling rack until completely cool and then chill for 2-4 hours until set.
  5. Store leftovers in the fridge for up to 4 days.

Nutritional Information

Makes 6 small ramekins
Serving size: 1 small ramekin (1/6 of recipe)

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 76
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg 11 %
Sodium 65 mg 3 %
Potassium 104 mg 3 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 1 g 2 %
Sugars 6 g
Protein 4 g 7 %
Vitamin A 2 %
Vitamin C 3 %
Calcium 2 %
Iron 1 %

Recipe Notes

* To make vegan, replace the egg with a flax egg or add more banana and add an extra tsp of cornstarch

** Replace the yoghurt with dairy-free milk for a vegan option

To really add a lemon punch, add 1 tsp of lemon extract as well.



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