Using real banana and milk, this filling is flavorful and rich, and amazing in almost any flavor cake. You know your banana obsessed friends will love it!
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.
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?
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 :-)
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!!
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.
I am going to make this for a cake next weekend. So glad I read the comments first. Barbiescakes--I will certainly try the cornstarch before I make it. Thanks!!
Thanks so much for this. I take it the banana is quite cooked and therefore would last long enough for a cake to be decorated? The tip I got from my mom is always whenever one makes banana cake or bread to very quickly mash the banana right at the end so as to prevent those black streaks (which almost resembles poppy seeds) where the banana has started oxidising - nothing goes black as quickly as banana. This sounds like a lovely filling thanks again.
I have never made banana custard wanted to know does the filling change color within 24 hours or after refrigeration.. Pls pls help i have to deliver a cake tomorrow... Thanks in Advance
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ツ
If you add about 1 - 2 tablespoons of corn starch to the milk before cooking it will thicken.
Great tasting recipe! I tried it as a filling and loved it!
I am going to make this for a cake next weekend. So glad I read the comments first. Barbiescakes--I will certainly try the cornstarch before I make it. Thanks!!
Thanks so much for this. I take it the banana is quite cooked and therefore would last long enough for a cake to be decorated? The tip I got from my mom is always whenever one makes banana cake or bread to very quickly mash the banana right at the end so as to prevent those black streaks (which almost resembles poppy seeds) where the banana has started oxidising - nothing goes black as quickly as banana. This sounds like a lovely filling thanks again.
Thank you my granddaughter loves bananas, she'll be surprised on her next birthday!
Does this turn brown? I've made banana filling before and it turned brown which wasn't very visually pleasing.
This is my go to banana filling. I skip the butter and cook the mashed bananas into the custard base. It's nice and thick, and not slippery.
I have never made banana custard wanted to know does the filling change color within 24 hours or after refrigeration.. Pls pls help i have to deliver a cake tomorrow... Thanks in Advance
Wondering if someone can tell me if this filling gets brown after awhile or will it work for a wedding cake?