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Hey there, fellow foodies! If you’re anyone like me, you probably have a couple of overripe bananas sitting on your countertop right now.
Instead of letting them go to waste, why not transform them into a luscious homemade banana cream using your trusty food processor?
This easy recipe is a total game-changer—it’s quick, delicious, and perfect for pies, pastries, or just enjoying by the spoonful.
In today’s post, I’ll walk you through how to make this delightful banana cream step by step. Trust me, once you try this, you’ll never go back to store-bought fillings again!
Food Processor We Love!
Why Use a Food Processor?
Using a food processor makes this recipe incredibly easy and ensures a silky-smooth texture. It purees the bananas perfectly, saving you time and effort compared to mashing by hand.
Tips and Tricks
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cream will be.
- Adjust Sweetness: Feel free to adjust the amount of sugar to suit your taste.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Homemade Banana Cream
Learn how to make creamy and delicious homemade banana cream using a food processor. This easy recipe is perfect for pies, pastries, or enjoying on its own, and it's a great way to use ripe bananas!
Ingredients
- 3 ripe bananas
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Optional: A squeeze of lemon juice to prevent browning
Instructions
- Prepare the Bananas: Peel the bananas and cut them into chunks. If you want to keep that vibrant color, drizzle them with a little lemon juice.
- Blend in the Food Processor: Place the banana chunks into your food processor. Pulse until they become a smooth puree.
- Mix Dry Ingredients: In a separate bowl, combine the sugar, cornstarch, and a pinch of salt. This ensures even distribution and prevents lumps.
- Heat the Cream: In a medium saucepan over medium heat, pour in the heavy cream. Gradually whisk in the dry ingredient mixture. Stir continuously to keep it smooth.
- Add Banana Puree: Once the cream mixture starts to warm up, stir in the pureed bananas. Keep stirring to combine everything thoroughly.
- Infuse with Vanilla: Add the vanilla extract to the mixture. This adds a wonderful depth of flavor that complements the bananas perfectly.
- Thicken the Cream: Continue to cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
- Cool Down: Remove the saucepan from the heat. To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the banana cream.
- Refrigerate: Allow the cream to cool to room temperature, then refrigerate for at least 2 hours. This helps it set properly.
Notes
- Banana Cream Pie: Use it as a filling in your favorite pie crust.
- Parfaits: Layer it with whipped cream and crushed cookies or granola.
- Cake Filling: Spread it between layers of vanilla or chocolate cake for a tropical twist.
There you have it—a simple and delectable recipe for homemade banana cream using a food processor. It’s a fantastic way to use up those ripe bananas and elevate your desserts to the next level. Give it a try, and let me know how it turns out in the comments below!
