Banana Filling Recipe

Baking By katherine185 Updated 28 Jan 2009 , 6:43pm by prterrell

katherine185 Posted 26 Jan 2009 , 4:37pm
post #1 of 4

I need a banana recipe for a birthday cake?

3 replies
val_nutrimetics Posted 26 Jan 2009 , 7:11pm
post #2 of 4

I'm not sure if it's what you're looking for, but I have used banana pudding mix and replaced the milk with whipping cream. It turned out pretty good! hth.

ceshell Posted 28 Jan 2009 , 8:52am
post #3 of 4

Is it just the filling you need? You should google "caramelized bananas" and use one of those...OMG IT IS AMAZING!! Then again if it's a kid's cake I am sure a pudding like filling would be far simpler.

But caramelized bananas...oh....Image (sorry, they only had a spaghetti guy)

prterrell Posted 28 Jan 2009 , 6:43pm
post #4 of 4

Banana Cream Pie Cake Filling

2 Bananas (just ripened, all yellow but no brown spots)
1 4-serving size box instant vanilla pudding mix (not sugar free)
1 reg. size Cool Whip (the one in the blue tub)
2 cups whole milk
1/4 cup lemon juice
1 tablespoon sugar

Mix the sugar and lemon juice until the sugar is dissolved.
Thinly slice the bananas and place in a gallon-sized zip-top bag.
Pour sugar-lemon juice mixture over the banana slices and close bag.
Gently move the bananas inside the bag around to completely coat in the sugar-lemon juice mixture.
Set bag of bananas aside.

Blend pudding mix and milk together until thickened.
Fold in Cool Whip.
Drain bananas but do not rinse!
Gently fold bananas into the pudding-Cool Whip mixture.

Refrigerate covered until use.
Cake must be refrigerated.
Refrigerate any left-overs.

Bananas break-down very quickly. Using just barely ripe bananas and coating with the lemon-sugar mixture slows down the oxidation some. However, this filling still has a shorter shelf-life than other fillings, due to the nature of bananas. It's best to make and eat on the same day. The bananas may start to turn brown after 1 day. Toss after 3 days.

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