Flan with Banana Caramel

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky vanilla custard topped with golden banana-infused caramel for a classic Puerto Rican dessert. This Puerto Rican-inspired recipe, ready in about 85 minutes, layers brown sugar, bananas, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 60 min Serves 8 Puerto Rican cuisine 250 cal/serving

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Ingredients

1/4 cup brown sugar
2 medium bananas
4 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

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Instructions

Step 1: Preheat oven to 350°F (175°C). Melt 1/4 cup brown sugar in a small saucepan over medium heat, stirring constantly until golden caramel (about 5 minutes). Pour into a 9-inch baking dish, swirling to coat the bottom evenly. Arrange 2 sliced medium bananas on top of the caramel.
Step 2: In a blender, combine 4 large eggs, 1 can (14 ounces) sweetened condensed milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract. Blend until smooth.
Step 3: Pour custard mixture over bananas in the baking dish. Place dish in a larger pan filled with hot water halfway up the sides. Bake for 50-60 minutes, or until center is set but still slightly wobbly. Let cool, then chill for 4 hours before serving.