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.