Bananas on our menu won’t surprise anyone for a long time. However, lovers of this delicious fruit will be able to please themselves and their loved ones with an original dish. To do this, just use banana cream for the cake in your favorite desserts.
An airy banana dessert is a dream for those with a sweet tooth and fans of the exotic fruit. This tropical fruit is a real storehouse of vitamins and beneficial microelements. It improves mood, is useful for many stomach problems and improves heart function.
Banana cream is used to lubricate shortbread and sponge cakes in cakes or consumed as a separate dessert. It can be used to decorate puddings and cupcakes, as a filling for cakes, rolls and waffle rolls. The sweet delicacy is spread on pancakes and pancakes. The delicate taste of banana cream for the cake will add originality and a unique twist to any dish.
Beat the bananas for the cream in a blender or mixer until smooth. However, if desired, simply mash the fruit with a fork, then banana pieces will be felt in the finished product. Usually the cream is prepared using the first method. This way the cakes are better soaked, and not everyone likes to feel the breasts of fruit.
The composition of products for banana cream depends on the type of dessert. The basis of banana cream is various fats. This fruit goes well with milk, cream and animal oils.
Lemon juice in banana cream is used to prevent the fruit from browning. In addition, you can use apple, orange, tangerine or pomegranate juice. Thanks to this additive, the product will remain a beautiful yellowish color.
Banana cream is used to coat shortbread, puff pastry, biscuit, choux and pancake dough. Each type of baked goods is well soaked, the finished product has a pleasant taste and appetizing appearance.
Products
60 g butter;
Half a glass of banana puree;
Half a teaspoon of lemon juice;
Vanillin packet;
3 cups granulated sugar.
Preparation
1. Pour lemon juice into the banana puree and add vanillin, mix everything.
2. Beat soft butter with a mixer until fluffy.
3. Add granulated sugar and banana puree alternately to the fat in small portions.
4. Place the finished cream of uniform consistency in the refrigerator until use.
This sweet mass is used both for coating cakes and as a separate dessert.
Products
2 large bananas;
50 g orange juice (optional - a mixture of orange and lemon juices);
100 g dark chocolate;
75 g granulated sugar.
Preparation
1. Puree bananas in a blender.
2. Add juice and sugar to them, beat until smooth.
3. Pour the mixture into a saucepan. Bring to a boil, stirring constantly.
4. As soon as it boils, remove from the stove. Immediately crumble the chocolate pieces into the creamy mixture and stir until completely melted.
5. Divide the homogeneous mixture into bowls. When cooled slightly, place in the refrigerator. It will cool completely and thicken well.
Products
Zest from half a lemon;
400 g mascarpone;
250 g homemade cream;
1 medium banana;
50g powdered sugar.
Cooking steps
1. Make banana puree in a blender.
2. Mix it with mascarpone.
3. Combine cream, powdered sugar and zest, beat until smooth.
4. Add mascarpone puree to the resulting mixture and mix.
Products
3 bananas;
A tablespoon of liqueur to taste;
250 g sour cream;
100 g granulated sugar.
Preparation
1. Combine chilled sour cream with granulated sugar, beat.
2. Grind the banana pieces in a blender, pour the liqueur into the puree.
3. Combine the mixtures, mix gently until a homogeneous creamy mass is formed.
4. Cool slightly before use.
Products
Half a glass of milk;
A tablespoon of powdered sugar;
100 g bananas;
10 g raisins;
Half an egg;
Zest of 1 lemon.
Cooking steps
1. Grind the powder with the egg.
2. Prepare banana puree, add chopped lemon zest.
3. Boil the milk and cool slightly.
4. Combine the egg mass, puree, milk and raisins.
5. Heat the mixture well in a water bath, remembering to stir constantly.
Products
2 tbsp. spoons of lemon juice;
2 bananas;
50 g granulated sugar;
180 g unsweetened yogurt;
180 g sour cream.
Preparation
1. Peel bananas, prepare puree, add lemon juice to it.
2. Beat granulated sugar with sour cream until smooth.
3. Combine bananas, sour cream and yogurt.
4. Place in bowls. Refrigerate before serving.
Products
1 medium sized banana;
An incomplete glass of sour cream;
85 g granulated sugar;
5 g gelatin;
Vanillin packet.
Preparation
1. Soak gelatin in warm water for 15 minutes.
2. Prepare banana puree.
3. Using a mixer, thoroughly beat the powdered sugar, vanillin and sour cream.
4. Completely dissolve the swollen gelatin in a steam bath.
5. Turn on the mixer, gradually pour gelatin into the sour cream mixture, mix.
6. Add banana puree to the resulting mixture and beat.
Products
160 g bananas;
250 ml sour cream;
90 g granulated sugar;
A teaspoon of lemon juice;
Vanillin packet.
Cooking steps
1. Peel the bananas. They can be crushed with a blender or mashed with a fork, depending on your desire.
2. Pour lemon juice into the banana mixture and stir.
3. Combine the puree with granulated sugar and sour cream, beat in a blender or with your hands.
Products
200 g of bananas, butter and condensed milk.
Cooking steps
1. Puree bananas in a blender. Transfer it to a separate container.
2. Beat soft butter until it turns white.
3. Pour condensed milk into a blender and mix it thoroughly with butter.
4. Combine the resulting mixture with banana puree and fluff until smooth and airy.
Products
2 bananas;
1 orange;
90 g granulated sugar;
50 ml water;
120 g milk chocolate;
2 tbsp. spoons of cocoa powder.
Preparation
1. Grind bananas in a blender.
2. Squeeze the juice from half an orange, using a fine grater to remove the zest from the fruit.
3. Mix banana puree, orange juice and zest.
4. Add water, cocoa and granulated sugar to the resulting mixture.
5. Place the mixture on low heat, stirring constantly. After boiling, cook for 2 minutes.
6. Remove from heat. Add chopped chocolate, stir until smooth.
7. When the cream has cooled slightly, place in the refrigerator until completely cooled.
Products
1 chicken egg;
A tablespoon of granulated sugar;
70 g flour;
Half a teaspoon of butter;
3/4 cup milk;
Half a banana.
Preparation
1. Grind the egg and soft butter with sugar.
2. Add flour to the resulting mass and beat thoroughly.
3. Heat the milk, add a little to the egg mixture and stir.
4. Combine the remaining milk and the resulting mass, simmer over low heat until thickened and remove from heat.
5. Grate the banana, place it in a saucepan with the milk-egg mixture and heat again over low heat, stirring all the time.
6. It is better to immediately use freshly prepared cream to soak the cake layers.
Products
200 g cottage cheese;
Sugar to taste;
100 g kefir;
2 bananas;
Vanillin packet.
Cooking steps
1. First, beat the cottage cheese separately in a blender.
2. Add kefir, banana pieces, vanillin and sugar to it. Mix thoroughly until smooth and sugar is completely dissolved.
The cream holds its shape better if you use not overripe, but still hard fruit. You cannot cook from frozen bananas, but greenish ones can be used.
Instead of granulated sugar, powdered sugar is often used when preparing this banana sweet. This replacement helps improve the quality of the finished product, making the consistency of the cream more airy. The amount of sweet product is adjusted depending on your taste.
The butter for the buttercream can be whipped when pressing does not leave an indentation on the surface. This can be achieved by removing it from the refrigerator half an hour before preparing the cream.
Banana cream for cake is a fairly high-calorie product. It satisfies hunger perfectly, but will not help in the fight against excess weight.
In sour cream, sour cream can be replaced with homemade cream. Then the finished product will be even tastier, but more fatty. The main thing when preparing cream with cream is not to beat the mixture for a long time. This can cause the cream to separate into whey and butter, and then the cream will not turn out. If you use yogurt or kefir instead of sour cream, the dish will not be as high in calories.
To ensure that the cakes are well saturated with banana cream, they are greased in the evening, and by the morning the dessert will be well soaked in the delicious filling.
Banana cream for egg-based cake is a highly perishable product. It is best to use it immediately after preparation and keep it in the refrigerator until use. At room temperature the shelf life is no more than 6 hours.
Bananas go well with other fruits, as well as ice cream, dried fruits and chocolate. It is appropriate to use banana cream with these products. If desired, add hazelnuts, cinnamon, rum or brandy.
An excellent “quick” banana cream cake can be made using ready-made wafer cakes.
By adding banana cream to any cake, you will get a true culinary masterpiece. Judge for yourself: can the alluring aroma of a tropical fruit go unnoticed and not attract the attention of your guests?
Certainly not. So, get down to business quickly and study a recipe that will help you prepare a delicious and delicate dessert with your own hands. Sour cream banana cream for a cake will not take much of your time, but will provide an excellent result.
You can prepare the cream from: 360 g of condensed milk; 0.2 kg butter; one bag of vanilla sugar and 3 pieces of very ripe bananas.
Description of preparation steps:
List of required components: 200 g of powdered sugar; ½ kg fat (at least 25%) sour cream; 2 very ripe bananas.
Preparation:
This banana cream is used not only for a layer of airy sponge cakes, it can also act as an independent dessert dish.
Place the sweet mixture of bananas and sour cream in bowls and leave in the cold for a couple of hours.
Prepare the necessary ingredients: 120 g fine crystalline white sugar; 100 ml kefir or yogurt; bananas – 2 pieces; 200-210 g 5% cottage cheese. Flavor the banana cream with vanilla extract.
Let's start cooking by grinding the cottage cheese through a sieve. This way we will get rid of grains and give the product airiness.
Then:
A tasty and incredibly tender banana mixture is prepared from: 60 g of white sugar; one banana; 700 ml heavy cream; 40 ml water; 5 g powdered gelatin; 50 g nut or chocolate chips.
First, soak the gelatin in cool water, then proceed with other processes:
The cooking process has come to an end, all you have to do is add any decorations you like to the cake cream - coconut flakes, grated chocolate or nut crumbs.
Use banana cream with cream to layer the sponge cake and enjoy the excellent taste.
Stock up on the necessary ingredients: 4 bananas; 100 ml orange juice; 120 g granulated sugar and two bars of high-quality dark chocolate.
To prepare, follow the instructions, which include:
How often, when we think about a dessert, cake or pastries, we begin to decide how best to flavor the dough so that it is sweet, but not cloying or greasy. Today we will tell you about just such a delicious addition and give below several recipes on how to make banana cream with condensed milk.
It doesn’t matter what we want to bake - sponge cake, shortbread, curly cookies or prepare a batch of pancakes - with such an amazing topping everything will turn out incredibly tasty!
There are several possible options for preparing banana and condensed milk cream. But no matter what we take on, we should always remember that the bananas must be very ripe. It’s okay if the skin is darkened in places, but the pulp will probably not only beat well into a homogeneous mass, but will be much sweeter than that of denser fruits.
If this happens and the bananas on hand are only hard and dense, it’s not a problem. We can bake them before whipping them. Heat treatment will make the fruit tender, soft and much sweeter.
In order to bake bananas, place them directly in the peel in a dry frying pan in the oven and keep it in it at 200°C for 10-15 minutes, until the peel is completely blackened.
Then take out the fruit, let it cool, peel and beat! The pulp will be tender .
First, let's try to make a cream according to the recipe, which contains the fewest ingredients.
The mass will be quite thick, but light due to the high content of fruit in the composition. It’s also good to start with instead of traditional condensed milk.
But to make the cream denser, feel less sweet, and be suitable for decorating cakes using a pastry syringe, we will prepare it according to the following recipe.
There is no need to be overzealous, as we can break it into fractions - the liquid will separate, the oil will form lumps, and will no longer be suitable for cream.
To make it more convenient to use for decorating cakes and pastries, we put it in the refrigerator and only after half an hour, when it has cooled properly, put it in a syringe. Cold buttercream patterns come out clear and hold their shape well.
If such a cream seems greasy, use the same amount of sour cream instead of butter. You don’t have to be afraid of breaking it, so feel free to whisk everything together - 200 g of condensed milk, 2 bananas and 200 ml of sour cream.
Fat content in this case can be adjusted at your discretion. Add vanillin to the mixture at the tip of a knife, beat again and you’re done! Any cake with such a layer will be delicious.
If you are a fan of very light creams, we recommend trying to prepare the topping according to the following recipe.
It is advisable to use the topping immediately on the cake or pastries. Its liquid consistency will allow the cakes to be instantly soaked, and the gelatin in the composition will harden after a while and the cake will not become soggy, but will hold its shape perfectly.
For anyone who finds the topping for this recipe not rich enough and interesting in taste, we recommend diversifying it with various spices.
Contrary to popular belief, it is suitable not only for apples, but also for other fruits. For example, in combination with bananas, it will make the cream more spicy and give the taste of the cake a New Year's tint.
We use dry ground and add it at the tip of the knife.
It will give the aroma of a sweet cake a truly magical shade! For the cream, it is best to take dry ground ginger root and add it a little at a time. You should not change the taste with this spice - it may turn out too harsh.
We can use it as a spice to just give the cream a light shade and chocolate smell, or we can add it from our hearts, creating a banana-chocolate mix.
True, in the second case, we may need powdered sugar as a sweetener, because cocoa is bitter in large quantities.
You can use it in any way you like - add it to butter or yogurt cream in the form of crumbs, or melt it in a water bath and carefully pour in while continuously stirring, making sure that neither the butter nor the sour cream begins to melt.
We can use one purchased from a package, or we can prepare it ourselves.
In any case, 3-4 tbsp. shavings per 400 ml of cream will make its taste even more delicate and tropical.
Walnuts go especially well with banana and condensed milk - boiled or raw. With their bitterness they add richness and spice.
We can add them crushed, ground or finely chopped.
Now you know how to make banana cream with condensed milk so that it always turns out different, but equally delicious! Prepared according to any of these recipes, it will give baked goods an incredible aroma and juiciness.
Tropical fruits have ceased to be exotic on Russian tables, and bananas have long become a product of mass consumption. The oblong fruits are loved for their satiety and nutritional value, wonderful sweet taste and honey aroma. Banana pulp is not very juicy, airy, and when crushed it has a soft creamy consistency. Popular fruits are beneficial due to the wide range of vitamins and microelements they contain.
Many dishes are prepared from bananas: they bake pies and pies with fillings, mix cocktails and smoothies, make fruit and vegetable salads, puff desserts and portioned cakes. Banana cream is thick and nutritious, with a delicate honey aroma and an incredibly soft, sometimes jelly-like consistency.
Banana cream is used to fill shortbread and puff pastries, custard cakes, and waffle rolls. Usually fresh fruits are used for dessert, but banana puree, dried fruits or confiture can also be used as the basis of the dish. Bananas are supplemented with dairy products, nuts, chocolate, marmalade, fresh and dried fruits, rice and wheat flour, honey, etc.
The main difficulty in preparing banana cream is that its pulp quickly darkens in the open air, so the future cream may acquire a grayish tint. To prevent this from happening, chopped bananas are mixed with sour fruit juices (apple, orange, pomegranate, lemon). Sometimes the pulp is immediately mixed with butter and boiled.
How to make banana cream is described in the following recipes.
A simple cream made from available products. If you prepare it from fresh fatty sour cream, the mass will be of medium thickness. To obtain a cream with a denser consistency, the sour cream must be filtered from the whey in advance.
To do this, place a glass (400 g) of sour cream of the highest fat content (range from 20 to 30%) in a multi-layer piece of gauze, tie it tightly, making a “bomb”, and hang it over a bowl. Leave overnight. Use the resulting curd mass for its intended purpose.
List of ingredients:
Cooking method:
The dessert is prepared in two main versions - from “raw” condensed milk and boiled. In the first case, a little dry milk is added to the condensed milk to ensure the desired thickness of the product.
List of ingredients:
Option #1:
Option No. 2
Cooking method:
Unusual cream made from fresh strawberries, walnuts and bananas. They are rarely filled into cakes, but are often used in the preparation of dairy desserts and no-bake confectionery.
List of ingredients:
Cooking method:
Light dietary cream that can be consumed as an independent dish.
List of ingredients:
Cooking method:
Luxurious banana and dark chocolate custard. Excellent for layering sponge cakes and pastries, filling Viennese waffles and pancakes.
List of ingredients:
Cooking method:
Banana cream with condensed milk, due to its pleasant taste, can serve as an excellent decoration for a cake or. In many recipes, various additional ingredients are added to it, but today we would like to present to your attention the most common, classic version of preparing banana cream using condensed milk. The cream can be prepared from completely different ingredients. All of them add their original taste to the cake.
Ingredients
Preparation
To make whipping easier, first remove the butter to a warm place so that by the time you mix the cream, it has time to soften.
Choose ripe bananas for rich flavor, then cut them into small pieces and blend with a blender until the consistency of porridge. You can, of course, mash the fruit with a fork, but the puree from them will not turn out as fluffy, and besides, it will take you much longer.
Next, you need to add the remaining ingredients to the banana puree, and then beat everything thoroughly again using a mixer. As a result, you should get a homogeneous beige mass. However, whipping for too long is also undesirable, otherwise water may appear at the bottom.
The finished cream must be placed in the refrigerator for half an hour so that it hardens a little and holds its shape better when applied. After the allotted time, you can start decorating the cake or other dessert.
Ingredients
Preparation
The butter must be whipped very thoroughly. At maximum speed, 5-6 minutes until fluffy. As soon as it becomes fluffy, you need to add powder there, but do not stop whisking. Mix everything carefully so that it doesn’t scatter.
Separately, add squeezed lemon juice into the banana puree. All this needs to be mixed. At this point add vanilla sugar. We also add the oil mixture to this puree. And whip it all together. After this, we send this mass to a cold place until it hardens. Once frozen, take it out of the refrigerator and squeeze it onto the cupcakes using a syringe or bag.
Ingredients
Preparation
Bananas need to be peeled and chopped finely. Mash them into puree. Separately, beat the sour cream and powder with a mixer. Add the remaining ingredients there and mix everything.
Ingredients
Preparation
Grind the cottage cheese well. Chop the bananas very finely and add them to the curd mass, stir. Add vanilla sugar or vanillin and mix well until smooth.
Ingredients
Preparation
Finely chop the bananas and grind until pureed. Place in a saucepan and place on the stove. Add freshly squeezed juice and half a glass of sugar to them. Boil this mixture for a short time over low heat. Finely break the chocolate and add it to the pan. Let it melt and turn off the stove. All this must be mixed thoroughly.
When everything has cooled, put it into glasses or cups. Place in the cold for a couple of hours. It will thicken during this time.
Ingredients
Preparation
It is necessary to grind the eggs with sugar thoroughly. Add a small piece of butter to this mixture. Add here, carefully adding three tablespoons of flour.
Separately, heat a small part of the milk, about 30-50 ml, and dilute it with a mixture of eggs and sugar. Heat the remaining approximately 150 ml. And slowly pour into our mixture, stirring constantly. We chop the banana very finely, you can grate it and mix this mixture with the banana. You need to stir all the time without removing from the stove.
Ingredients
Preparation
The yolks need to be beaten with sugar until white. Add starch to them. Heat the milk separately and pour it into the yolks. Stir constantly. Pour this all into a saucepan and cook until it thickens. Stir constantly during the process.
Separate the bananas. We cut one finely or three on a grater. Grind the other two into a puree. The cream must be mixed with powder. Grind the cracker into crumbs. All components need to be mixed together and placed in bowls.
