Instant Pot Banana Cream Custard


This ambrosial banana cream custard is filled with bananas and has a creamy and soft texture that makes it a divine desert

Instant Pot Banana Cream Custard

4.5 from 16 votes
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Course: Dessert
Cuisine: American
Keyword: Banana Cream Custard, bread slice, dark rum, egg
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8


  • 2 bananas ripe
  • 2 eggs
  • 2 bread slices
  • ½ cup sugar dark brown
  • 1 cup heavy cream
  • 2 tablespoon lemon juice
  • 1 teaspoon powdered nutmeg
  • 2 tablespoon dark rum
  • 1 tablespoon vanilla
  • 2 tablespoon butter
  • 1 cup water


  • Grease the casserole dish with butter and put aside.
  • Mix together bananas, bread, eggs, cream and lemon juice in a food processor.
  • Put the remaining contents in food processor and mix well.
  • Put the trivet in an instant pot and add water into it.
  • Pour the mixture into casserole dish and cook on manual “high” for 25 minutes.
  • Release the pressure naturally. Cool and serve.


Calories: 209kcal Carbohydrates: 21g Protein: 2g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 82mg Sodium: 33mg Potassium: 155mg Fiber: 1g Sugar: 17g Vitamin A: 522IU Vitamin C: 4mg Calcium: 33mg Iron: 1mg

3 thoughts on “Instant Pot Banana Cream Custard

  1. Hi Corri
    Not sure what I did wrong but this was an absolute fail! It seems like it was to watery. You sure about adding the cup of water? When it came out I thought maybe I misread and the cup of water was fo the instant pot. But it definitely doesn't say that. I really really wanted real banana pudding not vanilla with banana slices. However what I got was a pile of really bad looking slop. Thoughts?

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