Description
This smooth and flavorful banana cake filling pairs perfectly with layered cakes or banana cream cake.
Ingredients
Scale
- 2 large ripe bananas (spotted, not mushy)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 tablespoon lemon juice
- 1 cup whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional)
- 1/4 teaspoon cinnamon or nutmeg (optional)
Instructions
- Mash the bananas in a medium bowl until mostly smooth, leaving a few small lumps if desired. Stir in the lemon juice and set aside.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and a pinch of salt.
- Gradually whisk in the whole milk until smooth. Add the egg yolks and mashed banana mixture, then stir until fully combined.
- Place the saucepan over medium heat. Stir constantly until the mixture thickens to a custard-like consistency, about 6 to 8 minutes. Remove from heat once it bubbles gently.
- Immediately stir in the unsalted butter and vanilla extract until melted and smooth. Add heavy cream and cinnamon or nutmeg if using, and mix well.
- Pour the filling into a heatproof bowl. Press plastic wrap onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 1 to 2 hours before using.
Notes
- This filling works great for cakes and cupcakes.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Keywords: banana cake filling, banana cream filling, dessert filling