Pineapple & Banana Dessert

This is one of those nostalgic potluck desserts your grandmother probably brought to every church supper. Pineapple chunks, sliced bananas, miniature marshmallows, and nuts get coated in a hot custard sauce that softens everything together into a creamy, fruit-studded bowl of sweetness.

The sauce is what sets this apart from a plain fruit salad. Pineapple juice from the can gets cooked with cream, sugar, flour, and a beaten egg until it thickens into a pourable custard. The flour and egg work together to thicken while the pineapple juice adds a tart, fruity tang that balances the sugar and cream.

Pour the hot custard over the fruit and marshmallow mixture immediately. The heat partially melts the marshmallows, turning them into sweet, gooey pockets throughout the dessert. As it cools, everything melds into a cohesive, spoonable dish.

This is best served at room temperature or slightly chilled. Straight from the fridge, the custard firms up too much. Let it sit out for 10 minutes before serving.

Kitchen Tips

• Stir the custard constantly while bringing it to a boil. The egg can scramble if you stop stirring, leaving you with lumpy sauce.
• Slice bananas right before assembling. They brown fast and will look muddy if prepped too early.
• Use canned pineapple chunks, not fresh. Fresh pineapple contains an enzyme that prevents the custard from setting properly.

Variations

• Add a cup of halved maraschino cherries for color and extra sweetness.
• Fold in whipped cream after the custard has cooled for a lighter, fluffier texture.
• Use toasted coconut instead of (or alongside) the chopped nuts.