This Tanzanian recipe is yet another example of the many uses of bananas in Africa. This is a vanille-egg custard which is mixed with whipped cream, superfine sugar, mashed bananas, and flavoring, and then frozen.


1 cup milk

2 eggs

2 tablespoons superfine sugar

2 to 3 drops vanilla extract


2 very ripe bananas, thoroughly mashed

1 tablespoon sugar

1 cup cream, whipped

banana rounds for garnish

Heat the milk almost to the boiling point, but do not let it boil. Break the eggs into the hot milk, add the sugar and vanilla essence, and whisk to a creamy mixture. Simmer slowly on very low heat, stirring continuously until it thickens into a smooth custard. Remove from the heat and set aside.

Mix together thoroughly the egg custard, mashed bananas, and sugar. Blend in the whipped cream. Transfer into a serving dish and freeze.

Decorate and serve with fresh banana cut into rounds.

Serves 4.

country : Tanzania

course : dessert

source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock