Margarita's International Recipes

Canary Islands

Crema de Plátano con Almendra

Banana and Almond Cream

I liked this dessert because it's relatively healthy, in that it doesn't have too much fat or sugar. It's also rather tasty, and my oldest one liked it a lot (the youngest one didn't - but she's never really liked mushy foods). While it's easy to make, it's relatively laborious, so I think I'd only make it when I was looking for something somewhat healthy to serve.

Banana and Almond Cream


  • 1/4 cup almonds
  • 2 cups plus 2 Tbsp. milk
  • pinch of salt
  • peel of 1 / 2 lemon
  • 1 cinnamon stick
  • 3 Tbsp. cornstarch
  • 2 bananas
  • 1 Tbsp. lemon juice
  • 2 eggs
  • 1/3 cup sugar


    Blanch the almonds. Place on a baking sheet and bake at 350F for about 5 minutes. Let cool, then grind.

    Meanwhile, put 2 cups of milk into a small bowl. Add the salt, lemon peel and cinnamon stick. Bring to a boil and then simmer for 20 minutes. Remove and discard the lemon peel and cinnamon stick.

    Meanwhile, mash the bananas and sprinkle with lemon juice. In a small bowl mix the cornstarch with 2 Tbsp. of milk.

    Whisk together the bananas, cornstarch, eggs and sugar and put in a medium bowl. Add the hot milk and mix well. Bring to a boil over medium heat, stirring constantly. Remove from heat and pour into 6 smallish ramekins.

    Adapted from Delicioso! The Regional Cooking of Spain - by Penelope Casas. 1996: Knopf

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