Banana Cream Filling
1 cup milk
1/2 cup sugar
3 tablespoons flour
1/8 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla (optional)
1 large banana
2 tablespoons lemon juice
Heat the milk in a heavy bottomed pan until very hot but not boiling.
Mix the sugar, flour and salt together in a bowl. Stir in the hot milk and beat until well blended. Pour back into the pan and continue to stir vigorously over low heat for minutes, until very thick and smooth. Add the egg yolks and cook for a few more minutes. Cool, stirring from time to time.
Mash the banana and beat it until smooth. Add 2 tablespoons lemon juice, 1 teaspoon vanilla (optional), and stir the mixture into the cooled filling.
I haven't used this exact recipe, but I have found that when you add just a little citrus (lemon or orange) juice or zest that it enhances the other flavors in the recipe but doesn't add a citrus flavor to it.
You really won't notice the taste. And if you don't add citrus juice to bananas (or the anti-browning powder at least) you will get brown icky looking filling after awhile.
Even if you just add sliced or ashed bananas to a pudding or custard for filling you would need to stir in or dip slices in lemon juice or other anti-browning agent.
HTH
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