Banana Custard Bread (vegan | gluten-free)

In my moments of reminiscing about childhood, one dessert in particular that crops up is banana custard. My dad would always devour custard remains from the previous day straight from the fridge with a sliced banana. He’d usually share it with me, but for quite some time, I wasn’t too fond of the stodgy texture of cold custard. However, as I got older, it became a monthly comfort food staple and even to this day brings me back to those cherished moments with my dad (whose birthday happens to be today actually) so I’ll definitely bring this up later with him.


And since I’m kind of a cake addict, I wanted to capture the essence of banana custard and childhood in baked goods form so that’s what I’ve done. In fact, the custard is a great replacement for egg for vegan baking, just FYI.


Serving size:


  • 3 bananas
  • 200g ground oats
  • 75 ml rapeseed oil
  • 200 ml vegan custard
  • 100g ground almonds
  • 50g chopped walnuts
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda


  1. Preheat oven to 180C.
  2. Mash 2 of the bananas and beat with the other ingredients (except walnuts and remaining banana) until smooth, sticky batter results.
  3. Pour into a loaf tin lined with greaseproof paper.
  4. Slice the last banana in half and place on top of the batter and bake for 30 minutes.
  5. Allow to cool before serving

Go all out and serve with yet more custard (because this is one thing you can just never have enough of!) and some walnuts or chocolate chips scattered on top.

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