Found this recipe on the forums and wondering if it needs to be refrigerated
The customer wants the cake on a Friday morning but is not serving until Saturday night. She does not have room to refrigerate it. I do not want people getting ill.
I read it as definitely needing refrigeration--sort of like a banana flavored pastry cream/bavarian cream.
Don't know what you have access to, but I make a mock banana mousse that's shelf stable at temps below 80F for up to 5 days.
I use frozen (quart container) Bettercreme, whipped to soft peaks. I mix in a box of banana pudding that has been mixed w/ enough hot water to make an Elmer's glue consistency paste. To pump up the banana flavor, I add some banana extract or some banana icing fruit (from CK products).