Cake Central › Recipes › Creamy Banana Filling

Creamy Banana Filling

This is the most delicious banana filling I've ever had - and it's incredibly simple! I found it years ago posted by Kim La but I actually just saw the same one posted somewhere else with no credit given. Anyway, here it is:

Ingredients

  • 3/4 cup evaporated milk 3/4 cup granulated sugar 2 egg yolks 3 tbsp butter 1 mashed banana (I use at least 2) 3/4 cup chopped nuts (personally never used nuts, it doesn't need them!) 1 tsp vanilla

Instructions

Cook milk, sugar, egg yolks and butter over medium heat, stirring constantly until thick (12 - 17 mins). Add banana, nuts and vanilla. Cool stirring occasionally until of spreading consistency.

Comments (24)

Do you think this would be good as a filling to a banana cake? :o)
I am going to try this with a banana cake and I guess ice with buttercream and see how it tastes.
does this have to be refridgerated?
I just made this for a chocolate cake filling. Easy to make and very tasty. I subbed brown sugar for the white and it was very good.
Could I substitute banana flavoring for the bananas?
I used this for a banana chocolate chip cake and chocolate fudge buttercream and it was too die for :)
sounds good! I'm gonna use it with chocolate cake too!
I just tried this and I think it's too runny. Any ideas? I'm thinking: - Conversion from cups to grams wasn't accurate - I didn't cook it long or hot enough It was thick and gloopy before I added the banana, as soon as I did that it went runny and has never really thickened up... I'll leave it in the fridge overnight to see if that makes a difference. It does taste delicious, so I'd love to figure out what I've done wrong!!
Ok, so this morning it's firmed up a bit but it's not how I imagine is should be. I've used it but it's really slippy - the cake layers are sliding about a fair bit. Any suggestions as to what to try next time? Or a description of the consistency/thickness/texture/etc that it should be before you stop cooking it, and also the finished filling? Any advice appreciated!
It is a moist filling. I dammed the cake edges and had no problem with slipping.
Just made this banana filing. I followed the directons to a "T" including the nuts. It turned out YUMMO! Thickened up nicely as well.
Kristinclk - as you've just done it, could you describe for me please how thick the caramel custard part was? (i.e. when you took it off the heat, before adding bananas etc)
CakeGalUK, I know how u feel. I also followed all directions n it's too runny, I don't think I'll b able to use it. Now I'm frustrated cuz I used up all my bananas so I can't try it again. I even cooked it for about 20 min which is a little longer than instructed. Anyone has any suggestions as to what could of happened or what to do exactly, I would really appreciate it...Thanks :-)
Does thisfilling change its' color with in 24 hours ? This will be the first time I use a banana filling.
Yum.Yum.Yum. used as a filling for a chocolate cake. Great REAL banana flavor! Thank you.
I tired this recipe over the weekend and it was great. After it firmed up, I added fresh strawberries (on top of the banana filling) and everyone loved it! Very tasty!!
I absolutly LOVE this filling! Thank you so much for sharing it with us. Yum! :) Cyn
It was quite tasty but I had a lot of trouble stacking my cake .. the layers kept sliding even after I dammed the edges and I ended up just giving the cake away. It was not sell-ablle after using this filling. I followed the directions to a T and thought it thickened up fine, but I won't be using this filling again.
Love it its so good?
If you add about 1 - 2 tablespoons of corn starch to the milk before cooking it will thicken.
Cake Central › Recipes › Creamy Banana Filling