Pumpkin Spice Banana Custard

This pumpkin spice banana custard is a cosy, nourishing treat made especially for little tummies during the festive season. With its naturally sweet banana base, creamy baked pumpkin and gentle hints of cinnamon and vanilla, this custard feels like a special holiday dessert without any added sugar.

Made with wholesome ingredients like banana, pumpkin, egg yolks and chia seeds, this recipe offers a beautiful balance of nutrients to support bub’s growth and development. 

Bananas provide natural sweetness along with potassium and carbohydrates to fuel growing bodies, while pumpkin adds beta-carotene (vitamin A) to support healthy vision and immunity. Egg yolks are a wonderful source of healthy fats and choline, which play an important role in brain development, while chia seeds gently thicken the custard and contribute fibre and omega-3 fats to support tummy digestion and overall wellbeing. A small sprinkle of cinnamon and alcohol-free vanilla adds comforting flavour without overwhelming delicate taste buds.

Pumpkin Spice Banana Custard

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Category

Snack

Servings

2

Prep Time

10 minutes

Cook Time

25-35 minutes

Author:

Nourishing Group

This custard has a soft, silky texture that’s perfect for bubs starting solids or toddlers enjoying a nourishing snack or dessert. It is a lovely way to introduce new flavours while keeping mealtimes calm, nutritious and joyful, even during the busy holiday season.

Ingredients

• 2 x 25g Nourishing Bubs Pumpkin Cubes

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• 1 1/2 bananas (save ½ a banana for topping)

• 2 egg yolks

• ½ cup of milk of choice (breastmilk, formula, plant-based milk or cow’s milk)

• 1 tbsp ground white chia seeds

• 1/4 tsp ground cinnamon (a sprinkle for topping)

• ¼ tsp vanilla extract (with no alcohol)

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Directions

1. Preheat the oven to 180°C.

2. Microwave pumpkin cube in 30 second increments.

3. Mash the bananas really well with a fork. 

4. In a bowl, add banana and egg yolks and mix.

5. Stir in the pumpkin, milk, chia seeds, cinnamon, vanilla extract and let it stand for 5 minutes to allow the chia seeds to thicken up slightly. Mix again.

6. Pour into two oven-proof custard dishes and place the dishes onto a baking tray.

7. Make a hot water bath by pouring water into the baking tray until the water level reaches halfway up the custard dish.

8. Bake for 25-35 mins or until a toothpick inserted into the centre comes out clean.

9. Let it cool for 5 mins before serving.

Recipe Note

• This recipe is suitable from 6 months old once bub has shown signs of readiness to start solids.
• Suitable only after eggs have been successfully introduced into bub’s diet.
• Suitable only after almond (if using almond milk), soy (if using soy milk) or whichever nut/allergen the milk of your choice contains, has successfully been introduced into bub’s diet.
• To add variety, try adding or swapping for one of our other delicious fruit puree cubes (e.g. apple, blueberry, strawberry, plum).
• Tip: The recipe uses white chia seeds for the colour but feel free to swap for black chia seeds if it's more easily available.

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