Does anybody have a banana cream filling recipe that does not need to be refrigerated? Or just a banana filling?

Thanks a lot!

For a cake I'm doing for Tuesday!

Do you think that I could just do a Swiss Meringue buttercream and just add bananas and a splash of lemon juice so it won't brown? Any ideas?

You could use a banana cream pudding, ie. Jell-O, but make it with Rich's bettercreme or something similar.

HTH
LadyMike

the meringue buttercream was going to be my suggestion. you may also be able to find a banana extract. if you use bananas, make sure to puree it well, and remove those strings so they dont turn black in the bc. the lemon juice should help, or you could use the "fresh fruit" powder (citric acid for fruit) found in the grocery store.

Thanks for the helpful tips!

ShirleyW's faux bavarian cream made with Rich's Bettercreme or Pastry Pride and instant pudding mix (and banana flavoring) might work for you.

Here's the recipe:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Rich's Bettercreme is shelf stable for 5 days.

i just had a thought regarding the pureed bananas for the smbc. jarred baby food bananas. i know at first thought it sounds disgusting, but the only ingredients are bananas and citric acid, so it doesnt brown. the plus side is that its already pureed in concentrated flavor and it has no black specks in it from the bitter peel strings.

Melysa, that is genius!!! I'll try it! Thanks so much!!!

And thanks, JanH, for the info on Rich's Bettercreme.

yep, I added some banana extract to Frostin' Pride...wasn't super banana-ee but you could taste it was banana (if that makes sense...lol...)

Oh, thanks, melysa! I'm glad you like them.