Banana Cream Filling

Decorating By Marielijah Updated 18 Aug 2014 , 6:32pm by Marielijah

Marielijah Posted 13 Aug 2014 , 10:53pm
post #1 of 5

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.

4 replies
-K8memphis Posted 14 Aug 2014 , 3:20am
post #2 of 5

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

MKC Posted 14 Aug 2014 , 12:37pm
post #3 of 5

AI'm making it tonight for my banana split cupcakes...I will let you know.

MKC Posted 15 Aug 2014 , 11:16am
post #4 of 5

AIt gave me a beige custard which I did not find very appetizing so I added some yellow food colouring...kind of helped.

Marielijah Posted 18 Aug 2014 , 6:32pm
post #5 of 5

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....

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