Sugar-Free Banana Cream for Cakes
A Sugar-Free Banana Cream for cakes is the perfect way to enjoy the rich, creamy goodness of banana flavor without the added sweetness of sugar. This type of filling or frosting is ideal for those who are looking to cut down on their sugar intake or those following a specific diet, such as keto, diabetic-friendly, or low-carb. With a velvety texture and natural sweetness from ripe bananas, this banana cream provides a delicious, guilt-free alternative to traditional banana cream fillings. It pairs wonderfully with a variety of cake bases, adding a luscious, fruity depth to your desserts!
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Ingredients:
5 bananas or plantains (500g)
1/2 lemon (30ml)
300ml milk (hot or cold)
50g cornstarch (can be replaced by 100g flour)
3 egg yolks
1 teaspoon vanilla essence
500ml very cold cream (milk cream or vegetable cream)
Instructions:
In a saucepan, melt the butter
Mash bananas and add them to the melted butter. Squeeze in lemon juice
In a separate bowl, mix cornstarch (or flour) 
with a small amount of milk to create a paste.
Gradually add the remaining milk 
to the paste and whisk until smooth.
Pour the milk mixture into the banana mixture and stir well.
In another bowl, beat egg yolks 
and add vanilla essence 
.
Mix the egg yolk mixture into the banana mixture, stirring constantly.
Cook the mixture over low heat, stirring continuously until it thickens. Remove from heat and let it cool.
In a separate bowl, whip the very cold cream 
until stiff peaks form.
Gently fold the whipped cream into the banana mixture until well combined.
Use this delicious and healthy sugar-free banana cream to fill and decorate your cakes!