Banana Cream Recipe
Make Banana Cream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Banana Cream Filling
Whipped Cream Topping
Assembly / Optional
Method
Banana Cream Filling
- 1
Prepare bananas
Peel and mash 3 ripe bananas until mostly smooth with a few small chunks remaining (about 1 to 1 1/4 cups mashed by volume). Reserve the extra 1 cup of sliced bananas if using for layering/garnish.
- 2
Combine dry ingredients
In a medium saucepan, whisk together 1 cup granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoons cornstarch, and a pinch of salt until evenly blended.
- 3
Temper eggs and milk
In a separate bowl, whisk 3 large egg yolks until smooth. In a measuring cup or small saucepan, warm 2 cups whole milk over medium heat until it just begins to steam (do not boil). Slowly pour about 1/2 cup of the warm milk into the egg yolks while whisking constantly to temper them.
- 4
Cook custard base
Pour the tempered egg mixture into the saucepan with the remaining warm milk, then add the dry ingredient mixture. Cook over medium-low heat, stirring constantly with a silicone spatula or whisk, scraping the bottom and corners, until the mixture thickens and coats the back of the spatula (about 6–8 minutes). Do not let it boil vigorously.
- 5
Finish filling
Once thickened, remove the saucepan from heat. Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until fully incorporated. Immediately fold in the mashed bananas until evenly distributed. Taste and adjust sweetness if needed by adding up to 1–2 teaspoons more sugar.
- 6
Cool
Transfer the banana cream into a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until thoroughly cold, at least 2 hours (can refrigerate up to 24 hours).
Whipped Cream Topping
- 7
Chill equipment
Place a mixing bowl and beaters (or whisk attachment) in the refrigerator for 10–15 minutes before whipping for best volume.
- 8
Whip cream
Pour 1 cup cold heavy cream into the chilled bowl. Add 2 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form (about 2–3 minutes). Be careful not to overbeat.
Assembly / Optional
- 9
Prepare crumb base (optional)
If using a crumb base, combine 1 cup graham cracker crumbs or crushed vanilla wafers with 2 tablespoons melted unsalted butter. Press the mixture into the bottom of a 9-inch pie dish or individual serving glasses to form an even layer.
- 10
Layer
If using, place a single layer of banana slices over the prepared crust (or on the bottom of serving dishes). Spoon or pipe the chilled banana cream over the slices, smoothing the top. Add another optional layer of banana slices if desired.
- 11
Top with whipped cream
Spread or pipe the whipped cream over the banana cream. Garnish with additional banana slices, a sprinkle of graham cracker crumbs, or a light dusting of cinnamon if desired.
- 12
Chill before serving
Refrigerate assembled dessert for at least 30 minutes to allow layers to settle. Serve chilled. Leftovers can be refrigerated, covered, for up to 2 days (sliced bananas may brown).