by Sandra Merville Hart
I had several bananas that I needed to use and found a banana cake recipe in The Fannie Farmer Cookbook. It suggested filling this cake with banana cream filling. I’m sharing the cake recipe separately. The filling only takes a few minutes to make and it’s delicious!
Mash 1 banana and beat it. (I used a hand mixer.) Add 2 tablespoons of lemon juice. One fresh lemon provided enough juice for this recipe. Set aside.
Mix together ½ cup of sugar, 3 tablespoons of flour, and 1/8 teaspoon of salt. Set aside.
Heat 1 cup of milk in a heavy saucepan over medium heat until it’s almost ready to boil. Remove from heat.
Stir the milk into the dry ingredients until well-blended.
Pour the mixture back into the saucepan. Using low heat, whisk constantly for 4 – 5 minutes until the custard turns smooth and thick.
Stir in 2 slightly beaten egg yolks and cook a couple more minutes.
Remove from heat. Let it cool, stirring occasionally, and then stir in the reserved banana mixture.
Delicious! Smooth and creamy and thick. The flavor reminded me of banana pudding. As I said, I used it as filling for banana cake. I poured it into the cake pan to set so that it was the right size. I froze it initially to set it and make it easier to add as a cake filling.
This is a creamy filling and has a nice banana flavor. My husband loved it!
I will definitely make this again.
Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.