Fresh Banana Filling

Baking By krm52200 Updated 7 May 2010 , 6:57pm by prterrell

krm52200 Posted 6 May 2010 , 8:42pm
post #1 of 4

Just got a request for fresh bananas w/mousse as a filling for a cake. I'm planning on doing something kind of like the old fashioned vanilla pudding with nilla wafers. My concern is the bananas turning brown/mushy. Has anyone tried this before? Did it work? Any tips or pointers would be awesome.



3 replies
prterrell Posted 6 May 2010 , 10:56pm
post #2 of 4

Macerate the sliced bananas in a mixture of lemon juice and sugar (1 tbsp sugar dissolved in each 1/4 c of lemon juice) for about 20 minutes, drain and then fold into your custard.

However, even with doing this, fresh banana filling still only has a shelf life of about 24 hours.

krm52200 Posted 7 May 2010 , 2:06pm
post #3 of 4

thanks for the advice. i'm going to add it to rich's bettercreme instead of custard. stupid question but, I assume I will need to keep it refrigerated with the fresh fruit, right?

prterrell Posted 7 May 2010 , 6:57pm
post #4 of 4

Yes. Fresh fruit fillings must ALWAYS be refrigerated.

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