Ingredients

• 4 ripe bananas
• 4 eggs
• 400 ml (2 cups) milk
• 1 teaspoon vanilla extract
• 3 tablespoons sugar (optional, adjust to taste)
• 100 g (1/2 cup) sugar for caramel

Ingredient Notes

Ripe bananas are essential for this recipe; they should be yellow with brown spots for the sweetest flavor. If you prefer a lighter flan, you can reduce the sugar or skip the optional added sugar. The milk provides creaminess, but you can substitute with almond or coconut milk for a dairy-free version.

Kitchen Tools Needed

• Blender
• Heavy-bottomed pot
• Aluminum foil
• Whisk or spatula
• Fine mesh strainer (optional, for a smoother texture)

Step-by-Step Instructions

1. Caramelize the Sugar: In a heavy-bottomed pot, add 100 g (1/2 cup) sugar. Heat over low heat until it melts into a golden caramel. Stir gently to encourage even melting, but avoid stirring too much to prevent crystallization. Once ready, carefully pour the caramel into a mold or bowl, swirling it to coat the bottom evenly. Set aside to cool and harden.
2. Blend the Mixture: In a blender, combine 4 ripe bananas, 4 eggs, 400 ml (2 cups) milk, 1 teaspoon vanilla extract, and if desired, 3 tablespoons of sugar. Blend until the mixture is completely smooth.
3. Cook the Flan: Pour the banana mixture over the set caramel in your mold. Cover the mold tightly with aluminum foil to prevent water from entering during cooking.
4. Steam the Flan: Place the covered mold in a pot filled with about 1-2 inches of water. Make sure the boiling water doesn’t touch the flan mixture. Cook over medium heat for 40-50 minutes, or until the flan is set and a knife inserted in the center comes out clean.
5. Chill: Once cooked, allow the flan to cool to room temperature before refrigerating until well chilled—at least 3 hours or preferably overnight.
6. Serve: To serve, gently run a knife around the edge of the flan, invert it onto a plate, and enjoy the beautiful caramel drizzle on top!

Pro Tips

• For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the blender.
• Ensure the pot has enough water while cooking to create steam; check it occasionally and add more if needed.
• If you’re looking for a smoother texture, strain the blended mixture through a fine mesh sieve before pouring it into the mold.

Common Mistakes

• Burning the Caramel: Keep a close eye while caramelizing the sugar; it can go from perfect to burnt quickly.
• Too Much Water: Avoid boiling the water directly into the flan; it should steam, not boil.
• Under or Overcooking: Use a toothpick or knife to test doneness—don’t pull it off the heat too early.

Variations

• Chocolate Banana Flan: Add a couple of tablespoons of cocoa powder to the mixture for a chocolate twist.
• Coconut Banana Flan: Substitute some of the milk with coconut milk for a tropical flavor.
• Nutty Banana Flan: Stir in some chopped nuts or a drizzle of Nutella before pouring into the mold.

Serving Suggestions

This banana flan is best served chilled, alongside a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh banana slices or a sprinkle of nuts for added texture.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flan may become slightly firmer in texture after chilling.

Reheating Tips

This dessert is best enjoyed cold, but if desired, it can be gently reheated in the microwave for a few seconds—just be careful not to overheat it.

Nutrition Estimate

Per serving: Approximately 180 calories, 5 g protein, 25 g carbs, and 7 g fat.