Banana and Berries with Cream

Banana and Berries with Cream

Banana and Berries with Cream

This recipe for banana and berries with cream comes from my good friend’s mom, aunt Turkan. I love it. Aunt Turkan uses plums and grapes in addition to banana and berries and tosses them together before pouring a luscious cream on top.

I often deviate from the original recipe and use banana and berries only, in layers, without tossing them together. So, first come banana slices,  followed by a layer of fresh berries, all this blanketed with the delicious cream. I also used my go-to garnish—fresh mint leaves—to decorate the top. One can never go wrong with fresh berries and mint, right?

Banana and Berries with Cream

Serves about 10

Note: If you wish, make this dessert in individual cups or glasses. Also, the cream here is pudding-thick. If you prefer a looser cream, increase the amount of milk accordingly.


For the Cream:
2  1/4 cup whole milk
2 eggs
14 tablespoons granulated sugar
4 tablespoons flour
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
1 tablespoon unsalted butter

For the Fruit Layer:
5-6 bananas, cut into thick circles
3-4 cups mixed fresh raspberries, blueberries and boysenberries (or any other berries of your choice, such as strawberries)

To Garnish:
Fresh mint leaves


First, prepare the cream. In a medium saucepan combine the milk, eggs, sugar, flour, cornstarch, and lemon juice. Whisk thoroughly to blend, until no lumps remain. Stirring constantly with a wooden spoon, cook until the mixture is slightly thick, about 2 minutes. Remove from the heat. Add the vanilla extract, lemon zest, and butter. Whisk with a balloon whisk or a hand mixer, until the butter is incorporated. Set the cream aside.

Banana and Berries with Cream

Meanwhile, arrange the banana slices on the bottom of a 13-by-10-inch (33-by-25-cm) Pyrex dish in a single layer.

Banana and Berries with Cream

Spread mixed berries on top.