Baked Banana Custard
alt.cooking-chien/NeverEnoughThyme/2000

1 1/4 cups sugar
1 lb (about 3 medium) very ripe bananas, peeled and cut in half
6 large eggs
2 cans (12 oz each) evaporated milk (not sweetened
condensed milk)
2 tsp vanilla extract
1/4 tsp salt
Topping (optional):
1/2 cup each mini chocolate chips and Bits O' Brickle or English Toffee Bits, mixed

Place oven rack in middle position. Heat to 350F. Have ready a 9 x 5 x 3-in. loaf pan and a deep baking dish or pan larger than the loaf pan.

Heat 3/4 cup sugar in a heavy 1-qt saucepan over medium heat 3 to 5 minutes, swirling pan occasionally, until sugar melts and turns golden amber. Immediately pour into loaf pan. Using potholders, carefully tilt loaf pan to coat bottom. (Caramel will harden but will liquefy when baked.)

In a large bowl with electric mixer, or in a food processor, beat or process bananas and remaining 1/2 cup sugar until smooth. Add eggs and beat or process until well blended. (If using food processor, scrape mixture into a large bowl.)

Add evaporated milk, vanilla and salt. Beat with mixer on low speed or stir just until blended. Pour into loaf pan (don't worry if caramel cracks).

Set loaf pan in larger pan; place on middle oven rack. Add very hot tap water to larger pan to come halfway up loaf pan.

Bake 11/4 hours or until a knife inserted near center comes out clean and top is browned. Carefully lift pan from water to a wire rack; let cool completely. Cover and refrigerate at least 8 hours or up to 2 days.

Run a thin sharp knife around edge of custard. Place inverted rimmed serving plate over loaf pan and, holding plate and pan together, carefully invert. Lift pan and allow syrup to run onto plate. Cover loosely with plastic wrap; refrigerate until ready to serve.

To serve: Slice custard and, if desired, sprinkle Topping on each serving.