Banana Filling Recipes

SAUTEED BANANA FILLING

Steps:

• Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.

BANANA FILLING

Steps:

• Melt butter in large saute pan. Add vanilla bean and stir until the vanilla bean seeds begin to appear in the butter.
• Add the bananas and stir about one minute. Add brown sugar and toss gently until bananas are evenly coated and sugar has melted, about 3 minutes. Remove vanilla bean and cool. This may be done early in the day. Do not refrigerate.
• An hour or so before serving, whip the cream with the granulated sugar until firm peaks form. Beat in the sour cream just enough to combine.

BANANA FILLING

Steps:

• Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
• Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
• Beat butter into the chilled mixture, a tablespoon at a time.
• Fold in sliced bananas and vanilla.

BANANA CREAM CREPE FILLING

Steps:

• Combine flour, sugar, cornstarch, and salt in a small saucepan.
• Add milk gradually.
• Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).
• Blend a little of the hot mixture into egg yolks.
• Stir yolks into saucepan. Cook 1 minute. Remove from heat.
• Add vanilla and butter. Cool.
• When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.

BANANA CUSTARD FILLING

Steps:

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well and set aside. Pour milk into a large saucepan, cook over medium heat until candy thermometer registers 160 degrees.
• Gradually stir one fourth of the hot milk into yolks, stir into reserved dry ingredients, and add remaining hot milk.
• Cook stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla, and bananas.
• Let cool to room temperature.