I totally apologize if this has been covered before. Search is giving me issues... 
I'm making a chocolate cake with banana filling shaped like a monkey's head for DH's cousin's son's b-day. I will probably have to assemble the day before, and as I will probably use mmf, can't refrigerate. It will also be travelling about 2 hrs in the car. I think at my local cake shop, they use bavarian cream filling mixed with lorann banana, but I was wondering if I could use something else, or possibly fresh bananas? Please let me know! thanks!
How about ShirleyW's faux bavarian cream:
(Using banana pudding mix.)
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
Non-perishable white chocolate fillings:
(That can be flavored banana.)
http://forum.cakecentral.com/cake-decorating-ftopict-141991-.html
HTH
I used banana ganache filling for a chocolate cake. It is basically white chocolate ganache with pureed banana and some additional banana flavoring. Then I sliced bananas and let them sit in a mixture of lemon juice and water and layered them on top of the ganache. It sat for a few hours and was fine.
I have also heard you can use coconut "milk" in place of the cream in the ganache if you chill it long enough and only use the creamy stuff that rises to the top???
I did up a sample batch of banana cream...sleeved bavarian cream with Lorann banana cream and mashed bananas...good but the bavarian cream tasted kind of weird...maybe it got too hot in my pantry, I don't know? Anyway, I tested it out in cream puffs. It might have tasted better in a cake, I don't know. I don't think I have any other options for an unrefrigerated cake, though...
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