Berecca Posted 22 Mar 2008 , 4:20am

Does anybody have a banana cream filling recipe that does not need to be refrigerated? Or just a banana filling?

Thanks a lot!

For a cake I'm doing for Tuesday!

12 replies
Berecca Posted 22 Mar 2008 , 4:23am

Do you think that I could just do a Swiss Meringue buttercream and just add bananas and a splash of lemon juice so it won't brown? Any ideas?

LadyMike Posted 22 Mar 2008 , 4:31am

You could use a banana cream pudding, ie. Jell-O, but make it with Rich's bettercreme or something similar.

HTH
LadyMike

melysa Posted 22 Mar 2008 , 4:32am

the meringue buttercream was going to be my suggestion. you may also be able to find a banana extract. if you use bananas, make sure to puree it well, and remove those strings so they dont turn black in the bc. the lemon juice should help, or you could use the "fresh fruit" powder (citric acid for fruit) found in the grocery store.

Berecca Posted 22 Mar 2008 , 4:48am

Thanks for the helpful tips!

JanH Posted 22 Mar 2008 , 8:59am

ShirleyW's faux bavarian cream made with Rich's Bettercreme or Pastry Pride and instant pudding mix (and banana flavoring) might work for you. icon_smile.gif

Here's the recipe:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Rich's Bettercreme is shelf stable for 5 days.

melysa Posted 22 Mar 2008 , 2:48pm

i just had a thought regarding the pureed bananas for the smbc. jarred baby food bananas. i know at first thought it sounds disgusting, but the only ingredients are bananas and citric acid, so it doesnt brown. the plus side is that its already pureed in concentrated flavor and it has no black specks in it from the bitter peel strings.

Berecca Posted 22 Mar 2008 , 6:13pm

Melysa, that is genius!!! I'll try it! Thanks so much!!!

Berecca Posted 22 Mar 2008 , 6:16pm

And thanks, JanH, for the info on Rich's Bettercreme.

Wendoger Posted 22 Mar 2008 , 6:26pm

yep, I added some banana extract to Frostin' Pride...wasn't super banana-ee but you could taste it was bananaicon_wink.gif (if that makes sense...lol...)

melysa Posted 22 Mar 2008 , 11:42pm
Quote:
Originally Posted by Berecca

Melysa, that is genius!!! I'll try it! Thanks so much!!!




good! let us know how it turns out.

btw, i love your four seasons cupcakes, they are so cute!!!

Berecca Posted 22 Mar 2008 , 11:48pm

Oh, thanks, melysa! I'm glad you like them.

wilma c Posted 20 Mar 2013 , 11:44am
Quote:
Originally Posted by Berecca 

And thanks, JanH, for the info on Rich's Bettercreme.

Hi Berecca

 

How was your Banana cream filling?  What did you use to achieve rich banana flavor -- fresh bananas or pureed from jar? 

 

I am thinking of making SMBC using fresh bananas in it.  I could probably soak banana slices in a bowl of lemon juice first to prevent it from browning. 

 

Hoping you can share with us your experience in making the Banana Buttercream.  thanks

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