Sugar-Free Banana Cream for Cakes

Sugar-Free Banana Cream for Cakes


  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)


  • 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!

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