Description
A lush and comforting banana cake filling that combines ripe bananas and whipped cream, perfect for layering cakes or topping cupcakes.
Ingredients
Scale
- 2 ripe bananas
- 1 cup heavy cream (chilled)
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Mash the ripe bananas until smooth in a mixing bowl.
- In another cold bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and whip until stiff peaks form.
- Gently fold the mashed bananas into the whipped cream.
- Add the vanilla extract and lemon juice, folding until combined.
- In a small saucepan, combine cornstarch with water to create a slurry. Heat until thickened.
- Fold the thickened cornstarch into the banana-whipped cream mixture.
Notes
Don’t overmix when folding to maintain the whipped cream’s airiness. Chill the filled cake briefly for best results.
- Prep Time: 15
- Cook Time: 5
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 164
- Sugar: 11g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg