3, 2, 1 Custard | Paleo Breakfast Recipe

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There are only 3 real food ingredients in these quick and healthy custards.

3 Ingredient Custards
Can you guess why this is 3, 2, 1 Custard? Um hum. You use 3 eggs, 2 ripe bananas & 1 can of coconut milk.

3, 2, 1 Custard is my new favorite breakfast treat. The flavor is exactly like banana bread – but these custards are gluten-free and free of any added sugar!

Custard ingredients

In case you have never cooked custards, they cook in what’s called a water bath. Simply place your custards in a baking dish large enough to hold them, then add hot water about 1 inch up the sides of the custard cups. Using a tea kettle and pouring it in while the custards are on the oven shelf eliminates a lot of spills.

Water Bath

I use half pint mason jars to make my custards. This makes the custards easy to store in the fridge. Plus, it makes for a nice breakfast on the go! If you fill the mason jars about 2/3rds of the way full it makes 6 custards. It also leaves room for toppings. My girls enjoy cinnamon, walnuts and a bit of real maple syrup on theirs. I’m partial to a bit of toasted coconut, and I love adding about a teaspoon of pumpkin pie spice to the blender too!

Looking for cheap coconut milk? Here’s how I save on buying organic coconut milk.

3, 2, 1 Custard

3, 2, 1 Custard


  • 3 eggs
  • 2 ripe bananas
  • 1 can coconut milk


  1. Preheat oven to 350.
  2. Crack eggs into a blender. Add bananas and coconut milk. Blend.
  3. Place 6 half pint mason jars in a baking dish large enough to hold them.
  4. Divide custard batter evenly between the mason jars.
  5. To cook custards in a water bath, pour one inch hot water into pan surrounding mason jars.
  6. Bake for 45 minutes.
  7. Allow to cool in the water bath before refrigerating.

Looking for more Paleo suitable recipes? Try Stuffed Eggplant.

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  1. Hey there!
    Is there any variation of a custard “for one” that could be microwaved opposed to the oven?
    Or to simplify, could you bake this in the microwave rather than baking in the oven?:) thanks!

  2. Hi Ree, I’ve never tried microwaving the custards. I’m not sure you could. Andrea

  3. Hi Andrea, going to try your custard recipe, but want to make it 2 days before serving (will keep it refrigerated after cooking). Will this work?

  4. Hi Andrea, want to make this 2 days ahead and refrigerate until needed. Will this work?

  5. Hi Geri, Yes! The custards will keep for 2 days. Andrea

  6. We made this and it was yuuuum! The tops did not look like this though…more like baked bread! We ate the first two as is, which was great. But the next night we put it in a bowl, poured a little coconut milk (husband almond) grated a little nutmeg and sprinkled with a little cinnamon then heated it. Man-o-Man it was goood…just like bread pudding:) Thank you so much for the recipe. We’re trying to stay away from refined sugar and this hit our sweet spot!

  7. Bonnie! Thanks so much for letting me know you tried and like the custard! What a great variation. Andrea

  8. How many mls of coconut milk? Comparing it to the banana in the pic, it looks like btwn 330-450 ml.

  9. Could these be made in a yogurt maker? Has anyone tried?

  10. Does anyone know the carb count on this?

  11. How long should we refrigerate this after it cools in the water, or do we have to refrigerate it?

  12. Hi Courtney, The custard should be refrigerated. You want it cold like a pudding. Andrea


  1. Organic Coconut Milk: $1.14/can — The Greenbacks Gal says:

    […] you to everyone who pinned and shared my 3, 2, 1 Custard recipe! Since so many of you indicated it was a recipe you’d like to try, I thought I’d share […]

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