Bake Club Banana Cream

Updated: Apr 30




2 rrrrrripe bananas

¾ cup heavy cream

⅔ cup milk

½ cup sugar

2 tablespoons cornstarch

½ teaspoon kosher salt

3 egg yolks

3 tablespoons butter

0-25 drops yellow food coloring

1 cup confectioners’ sugar


Combine the bananas, milk, sugar, cornstarch, salt and egg yolks in a blender and puree until totally smooth. Pour the mixture into a medium saucepan. Clean the blender canister.


Whisk the mixture in the saucepan and heat over medium-low heat. As the banana mixture heats up, it will thicken. Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement, with a color to match. Don’t freak out!


Dump the contents of the pan into the clean blender. Add the butter and blend until the mixture is smooth and even. Color the mixture with yellow food coloring until it is a bright cartoon-banana yellow. (It’s a ton of coloring, I know, but banana creams don’t get that brilliant yellow color on their own.) Transfer the banana mixture to a heatsafe container, and put in the fridge for 30 to 60 minutes – as long as it takes to cool completely.


Whip the cream and confectioners’ sugar to medium-soft peaks. Add the cold banana mixture to the whipped cream and slowly whisk until evenly colored and homogenous. Layer in your favorite glass bowl with Brown Butter Nillas, cover and store in the fridge for min 3 hours before digging in!