Salted Pretzel Banana Custard Squares
A buttery pretzel crust meets silky banana custard and a salty brown sugar finish in these easy dessert squares.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 9 · Difficulty: Medium · Rating: 4.7/5 (142 reviews)
INSPIRED BY
This original bake pairs the familiar comfort of banana custard with the sweet-salty pull of a pretzel crust. The small pan keeps the dessert simple and shareable.
Story
Casey made these for the kind of evening when everyone wants dessert but nobody wants a production. The pretzel crust gives the soft banana center a little crunch and a lot of character. They are homey enough for a family table and tidy enough for a potluck plate. A pinch of flaky salt is the tiny detail that makes the whole pan sing.
By Casey
Ingredients
- 2 cups crushed salted pretzels
- 5 tablespoons unsalted butter, melted
- 2 tablespoons packed brown sugar
- 2 ripe bananas, mashed smooth
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar and flaky salt, for topping
Instructions
- Heat the oven to 350 F and line an 8-inch square pan with parchment, leaving two sides overhanging.
- Stir the crushed pretzels, melted butter, and brown sugar together, then press the mixture firmly into the pan.
- Whisk the mashed bananas, eggs, cream, vanilla, cinnamon, and flour until smooth and pourable.
- Pour the custard over the pretzel crust and sprinkle the top with the remaining brown sugar.
- Bake for 23 to 25 minutes, until the edges are set and the center has a gentle wobble.
- Cool completely, chill for at least 30 minutes, then cut into squares and finish with flaky salt.
Chef Tips
- Crush the pretzels into a mix of fine crumbs and tiny pieces for a better bite.
- Use ripe bananas with plenty of brown spots for the fullest flavor.
- Chill before slicing so the custard cuts cleanly.
- Store covered in the refrigerator for up to 3 days.
Cook's Notes
- Press the crust firmly into the corners so it holds together after chilling.
- Do not overbake; the center should still tremble slightly when the pan moves.
- Let the squares cool before refrigerating to avoid condensation on top.