Hi Baking Buddies... Just a quick question, I hope someone can answer for me. When making banana cream filling and you use fresh banana instead of flavoring, will the banana turn black after you have made the filling? I am using the following ingredients in my recipe: 1C milk, 1/2C sugar, 3T AP Flour, 1/2t salt, 2 egg yolks, 1 large banana, 2T lemon juice.
Any help I can get on this question would be much appreciated.
Ai don't know exactly about that recipe-- the very few times i've used fresh banana i used it as last minute as possible and i filled the cake immediately -- kept it in the fridge-- it would be the first thing in the cream to turn but it should last a bit for you
AI'm making it tonight for my banana split cupcakes...I will let you know.
AIt gave me a beige custard which I did not find very appetizing so I added some yellow food colouring...kind of helped.
Thank you for the replies... I tried making it too and same thing, it was on the beige side which looked really yucky... I made the recipe again without the banana and used banana emulsion and added yellow food color. Came out great....