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.
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.
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?
Yes. Fresh fruit fillings must ALWAYS be refrigerated.