This recipe is a tropical twist on an old favourite.
We enjoy the fresh tropical fruits that are available, and even grow in our garden, on the island of Eleuthera in the Bahamas. So, developing a favourite recipe into one that included some of these tasty treats was just a natural progression of the experimentation that I love to do with any of my recipes.
- Place banana slices in large bowl and mash well using electric mixer on slow speed.
- Add eggs and continue to beat on slow speed until eggs and bananas are well incorporated.
- Continue beating on slow and gradually add salt and brown sugar. Then, gradually beat in milk and vanilla extract.
- Pour into greased, individual custard cups or 1-1/2 quart casserole. Places dish(es) in oven proof pan and fill pan with hot water to within one inch of the top of the custard dish(es).
- Bake at 325 deg. F. for about one hour, until knife inserted in center comes out clean.
- Note: if using casserole dish you may have to increase baking time by about 20 minutes.
- Remove from oven and allow to cool.
- Refrigerate.
- Prior to serving, top with chopped fresh pineapple and grated coconut. Garnish with wafer type cookies or mint leaves.
- Makes 6-8 servings.
This original recipe first debuted (along with a few others) in our book "The Elusive Beaches of Eleuthera", a guide to the many beautiful, but hard to find, beaches on the island of Eleuthera in The Bahamas. The book is available from our web site - http://www.elusivebeaches.com or from Amazon.com