Sugar-Free Banana Cream for Cakes

Components:

1. Five bananas or plantains (500g)
2. and 50g of butter
3. Half a lemon (30 milliliters)
4. 300ml of hot or cold milk,
5. 50g of cornstarch (or 100g of flour)
6. and 3 egg yolks
7. One tsp vanilla extract
8. 500ml of really cold cream (vegetable or milk)

Guidelines:

• Butter should be melted in a pot
• Add the mashed bananas to the melted butter.
• Add some lemon juice
• Make a paste by combining cornstarch (or flour)  with a tiny amount of milk in a different bowl.
• Whisk in the remaining milk  gradually until the paste is smooth.
• After adding the milk mixture, thoroughly whisk the banana mixture.
• Beat egg yolks  and add vanilla essence  in a separate dish.
• Stir continuously as you add the egg yolk mixture into the banana mixture.
• Heat the blend. stirring constantly over low heat until it thickens.
• Turn off the heat and let it to cool.
  Whip the very cold cream  in a separate dish until firm peaks form.
• Once the banana mixture and whipped cream are thoroughly blended, fold them gently together.
• Use this delectable and nutritious sugar-free banana cream to garnish and fill cakes!