Banana Custard Cubes – a Unique Breakfast Idea for Baby

Posted on Oct 21 2011 - 8:30am by Christine

Back in April we posted our recipe for Cheese and Tomato Breakfast Souffle – a savoury recipe that produes an egg-based finger food that can be easily cut into squares and is very quick to put together.

Banana custard cubes

Today we’re sharing a slight variation on this recipe that produces a somewhat sweet dish rather than a savoury one. Our little man used to enjoy this when he first mastered the art of feeding himself and it’s a great way to serve egg to those doing baby led weaning.

The recipe is only slightly sweet, so we used to serve the cubes drizzled with plenty of applesauce. Our little man still eats them now (age 2) with Maple syrup, but you can try using other sweet fruit purees as a dip or sauce for the cubes.

You can also try using softened raisins in the recipe itself rather than blueberries to provide added sweetness – just soak them in warm water for an hour beforehand then chop them finely.

This is a great breakfast recipe and the cubes make a perfect finger food for babies with no teeth, as they’re very easy to gum.

To Make Banana Custard Cubes for Baby You Will Need…

2 eggs, beaten
1 medium ripe banana, mashed well
1 tbsp blueberries (fresh or thawed from frozen)
applesauce to serve (here’s a recipe to make your own)

Thoroughly stir all the ingredients together.
Grease a ramekin or small dish and pour in the mixture.
Place in a steamer, cover and steam for 30 minutes.Egg baby food recipe
(Alternatively, place the ramekin inside a heat-proof strainer set over a pan of boiling water and cover with a large saucepan lid).
After 30 minutes, the mixture should look rather like a fluffy muffin. Check for done-ness by inserting a knife into the centre of it – it should come out clean.
Remove from the steamer, run a knife around the edge to loosen it, then gently turn the ‘custard’ out.
Cool, then cut into cubes and serve with applesauce.
Store leftovers in the fridge for up to 24 hours.

More breakfast ideas for baby
More egg recipes
More banana recipes
More blueberry recipes

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8 Comments so far. Feel free to join this conversation.

  1. Jordan November 2, 2011 at 10:54 am -

    At what age can a baby generally have this yummy recipe?

  2. Christine November 2, 2011 at 11:11 am -

    It’s generally suitable from at least 6 months of age, at the stage when baby is able to pick up the cubes and bring them to his mouth (they’re very soft and easy to eat). But you may want to check with the doctor to see if there is any reason why whole eggs are unsuitable for your baby (if there is a family history of egg allergy, for example – reactions to egg whites can be quite severe in an allergic child).

  3. Karen November 2, 2011 at 12:36 pm -

    What can I do if I don’t have a steamer?

  4. Christine November 2, 2011 at 3:18 pm -

    Karen, bring a couple of inches of water to the boil in a large saucepan. Sit a heatproof colander/strainer on top, put the ramekin inside, then cover the strainer with a large lid. It works perfectly πŸ™‚

  5. Christina November 6, 2011 at 1:05 pm -

    The amount of ingredients mentioned in this recipe will produce how many portion of custard?
    Can I use dried blueberries? Do I need to sock it like raisins?

    What do you use to grease the ramekin or small dish?

  6. Christine November 6, 2011 at 2:24 pm -

    It makes one small ramekin of custard, which can be cut into lots of cubes (the ramekin we use is around the size of a large muffin). You can certainly use dried blueberries, but yes – they are better soaked first. We used a little veg oil to grease the ramekin. Hope this helps πŸ™‚

  7. Christina November 7, 2011 at 11:30 am -

    Hi Christine, I’ve tried and my baby loves it. Thank you for this wonderful recipe.

    However, mine muffin seems wet and doesn’t raise and split showing a smiling face like your photo shown. Appreciate your expertise.

    Do I use 6 eggs for making 3 large muffin size for more family members consumption? Meaning to triple all ingredients amount in this recipe?

    Keeping leftover in fridge for baby’s next day breakfast, how long will it takes to warm through steaming?

    Bringing it for picnics, must it be chilled in ice packed box?

    It will stays good at normal room temperature the whole day or need to be in the fridge as soon as possible?

    Thank you for advising.

  8. Christine November 8, 2011 at 3:38 pm -

    So glad your baby liked it Christina!

    Ours is a little wet too, which is just from the steaming, but I’m not sure why yours didn’t rise – ours tends to be very well risen at first, then deflates a little as it cools. Did yours rise at all?

    As for tripling the ingredients – as we haven’t tried it, I don’t want to promise that doing so will give perfect results. Although – logically – it should, not all recipes seem to come out quite the same when multiples of each ingredient are used. Sorry I can’t be more helpful with that, but if you do give it a try we’d love to know how it went!

    The cubes will only take a few minutes to steam, although we serve the leftovers cold and they seem to go down just as well!

    For picnics, yes, the cubes should be chilled. Likewise, the custard should be transferred to the fridge as soon as it’s cool. πŸ™‚

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