Fried Banana Custard

This recipe was sparked from Briana (Thomas) Burkholder’s Necessary Food Cookbook. (I looovee both her cookbooks, btw). Her original recipe had some other ingredients, so this is just plain Jane in comparison, but it’s one of my favorite E meals (carbs/protein/few fats)

I love regular custard, and it’s not discouraged on the Trim Healthy Mama Plan. Since it uses whole eggs and good fats, it would be considered an S meal (fats/protein/few carbs). But, alas, while custard’s not hard to make, it’s not a “quick” breakfast. Much faster to just fry up a couple eggs and call it good.

So if I’m reeeaally having a hankering for custard, I’ll make a batch ahead of time to keep in the fridge and warm up for a quick breakfast. Needless to say, that doesn’t happen a lot. I’m not sure why, I just never seem to get that done very often.

So….. anyhoo… enter Fried Banana Custard. Exactly as “quick” as frying eggs with the addition of cutting up half a banana.

3/4 C egg whites
1/2 banana
Salt to taste (sprinkled on like regular eggs)
A bit of sweetener to taste (I used monk fruit, but you can use truvia, pyure, or anything really)
Splash Vanilla
Nutmeg for sprinkling on top

Spray a little oil in a skillet, measure egg whites (I use carton whites), add banana slices, a couple-three shakes of salt, a little sweet, and a bit of vanilla (Sorry, yes. I’m one of those kinds of cooks that make recipe-followers cringe?). Swish it around with a wooden spoon until it’s a beautiful snowy white with a little bit of brown to it. Put a dash of nutmeg on top, and …..

Voila! Fried Banana Custard.

No fuss. No muss. Quick, and easy as fried eggs.

Happy me for breakfast. ?

Note: I’ve also made this with with half an apple and a little cinnamon too. It takes a little longer cuz you have to fry the apples first and get them tender, but it is tasty. I suppose you could use other fruit as well. Fresh pineapple might be good, or peaches. ..Whatever makes your brekky soul happy. ?

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