Best 13 Banana Filling Recipes

BANANA COCONUT PUDDING OR PIE FILLING

Steps:

• Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
• Divide sliced bananas between 8 serving bowls and pour pudding over top.

BEER BATTER CREPES WITH BANANA CREAM CHEESE FILLING

Steps:

• Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
• Toss bananas with enough lemon juice to coat in a separate bowl.
• Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
• Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
• Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
• Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
• Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.

SAUTEED BANANA FILLING

Steps:

• Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.

BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLING

Steps:

• Cream together sugar and shortening.
• Add eggs.
• Beat in mashed bananas.
• Sift dry ingredients; add to creamed mixture.
• Add buttermilk and vanilla.
• Stir in chopped nuts.
• Turn into 2 greased and floured 9 inch layer pans.
• Sprinkle 1/2 cup coconut on each layer.
• Bake in 375°F oven 25 to 30 minutes.
• Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
• Add nuts vanilla and salt. Cool and put between cake layers.

COCOA CREPES WITH STRAWBERRY-BANANA FILLING

Steps:

• In medium bowl, mix milk, egg product and flour until smooth.
• Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet, and quickly rotate skillet to coat bottom with batter, forming a thin layer. Cook about 2 minutes or until edge is set; turn and cook other side about 30 seconds. Repeat with remaining batter, making 7 more crepes. Stack crepes on plate to keep warm.
• To serve, spoon about 2 tablespoons yogurt down center of each crepe. Top with one-eighth of the banana slices; roll up. Place 2 filled crepes on each plate. Top with strawberries, sprinkle with powdered sugar and drizzle with chocolate syrup.

KING CAKE WITH BANANA CARAMEL PECAN FILLING

Steps:

• 1. Prepare the caramel sauce for the filling. In the top of a double boiler, pour in the condensed milk, place over the bottom portion of boiling water, cover, reduce the heat to medium-low and simmer, stirring occasionally, until thick and caramel-colored, about 2½ hours. Cool 20 minutes before using. 2. Prepare the cake. In a bowl, whisk milk with sugar, yeast and 1 heaping tablespoon flour until smooth and the yeast is dissolved. Let rest until the mixture gets bubbly, then whisk in butter, egg yolks, vanilla, and orange zest. 3. In a separate bowl, mix remaining flour, cinnamon, and nutmeg. Fold this mixture into the wet ingredients with a rubber spatula. Once combined and the dough begins to pull away from the bowl, turn it out onto a lightly floured surface and knead by hand until smooth, about 20 minutes of kneading. Form into a ball and place in a clean bowl, covered with plastic wrap, and allow it to rise until doubled in size, about 2 hours. 4. Preheat the oven to 375 F. 5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers pat it out into a rectangle about 30 inches long and 6 inches wide. Spoon and spread some caramel sauce across the bottom lengthwise half of the dough rectangle then sprinkle the pecan bits and banana pieces on top. Flip the top half over the filling. Seal the edges, pinching the dough together. Shape the dough into a ring and pinch the ends together so there isn't a seam. 6. Carefully transfer the ring to the prepared baking sheet and cover with plastic wrap allowing the dough to rise until doubled in size, about 45 minutes. Bake until light golden brown, about 20 minutes. (Be careful not to overcook!) Remove and allow to cool completely on a wire rack before decorating. Gently lift up the edge of the cake, and hide the plastic baby somewhere through the bottom. Decorate with icing in alternating colors of Green, Purple and Gold.

PINEAPPLE-BANANA CAKE FILLING

Steps:

• Combine sugar and cornstarch with water and pineapple juice in medium saucepan.
• Cook slowly until think and smooth, stirring to prevent lumping.
• Mix banana, crushed pineapple and lemon juice.
• Add to cornstarch mixture and cook 2-3 minutes.
• Cool.
• Spread between layers of plain cake.

BANANA CREAM CAKE WITH STRAWBERRY CREAM FILLING

Steps:

• 1. Cake: Sift together flour, baking powder and salt; set aside.
• 2. Beat eggs until light and foamy; add flavorings, then sugar gradually.
• 3. Add flour mixture alternately with cream, beating after each addition until just smooth.
• 4. Pour batter into two 9\" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done; cool on racks and then brush with Simple Syrup.
• 5. Simple Syrup: Combine sugar and water in a heavy small saucepan; bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
• 6. Remove from heat and cool to room temperature; stir in creme de banana.
• 7. Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
• 8. Add Grand Marnier and sugar and beat on high speed until spreading consistency; fold in mashed strawberries.
• 9. Spread this mixture between layers and add sliced banana on top of bottom layer.
• 10. Add remaining mixture on top and sides of cake.

BANANA ROLL WITH CHEESECAKE FILLING RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Grease a 15x10x1-inch jelly-roll pan with butter. Line with parchment paper and grease with butter again, making sure to coat the entire surface and sides of the pan; set aside. FILLING: In a small bowl, combine the cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth. Add the egg, milk and vanilla and beat until combined. Spread in the prepared pan; set aside. CAKE: In a small bowl, stir together the flour, baking powder and baking soda; set aside. In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon colored. Gradually add 1/3 cup of sugar and beat well. Stir in the mashed banana. In a large, clean bowl with clean beaters, beat the egg whites on medium until soft peaks fork (tips curl). Gradually add 1/2 cup of sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold yolk mixture into beaten egg whites. Gradually sprinkle the flour mixture evenly over egg mixture and fold together just until blended. Carefully spread the batter evenly over the filling in the pan. Bake for 15 to 20 minutes or until the top springs back when lightly touched. Immediately loosen cake from sides of pan, sprinkle cake with 1/4 cup of powdered sugar and cover with a clean kitchen towel. Place a wire cooling rack, upside down, on the top of the cake. Carefully pick up both sides of the pan, while holding the rack and flip over. The cake will now be on top of the towel on the cooling rack. Carefully peel off parchment paper. Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it). Allow to cool completely on wire rack. Slice and serve. Wrap any leftover cake in plastic wrap and store in the refrigerator. Jenn's Notes: I did not forget to type salt above, the recipe really did not call for any salt. This cake is not hard to make. Follow the instructions and I know it will work for you too. I baked my cake for the full 20 minutes and it was perfect.

FRENCH TOAST WITH BANANA-ORANGE FILLING

Steps:

• Whisk yogurt and maple syrup to blend in small bowl. Set aside.
• Combine banana and orange concentrate in medium bowl. Using fork, mash to coarse paste. Spread banana mixture on two bread slices. Top each with a second bread slice, pressing to adhere. Beat whites and milk in shallow bowl to blend.
• Melt butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly into milk mixture and add to skillet. Cook until brown, about 3 minutes per side.
• Transfer French toast to plates. Serve with maple yogurt.

BANANA CAKE WITH PRALINE FILLING & WHITE CHOCOLATE GANACHE RECIPE - (4.3/5)

Steps:

• Cake: Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside. In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans. Praline Filling With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well. Sugared Pecans Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.) While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees. Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts. White Chocolate Ganache Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not to over beat, which would cause the ganache to separate.

BANANA CAKE WITH CARAMEL FILLING

Steps:

• 1. preheat oven to 350.
• 2. line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
• 3. you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
• 4. mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
• 5. increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
• 6. fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
• 7. make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
• 8. heat on high in 30 second increments, stirring between each to help melt caramel.
• 9. once caramel is completely melted, place in the refrigerator to cool completely.
• 10. note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
• 11. when getting ready to frost the cake, remove cooled caramel from the refrigerator.
• 12. it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
• 13. now it is like a thin frosting you can fill your cake with.
• 14. make the frosting: beat butter and cream cheese until fluffy.
• 15. slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
• 16. mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
• 17. to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
• 18. if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
• 19. pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
• 20. evenly spread caramel on the bottom layer. place top cake layer on the caramel.
• 21. frost the cake as directed. ( i frosted the entire cake with a thin crumb coat of frosting and then piped rosettes on the sides with my 1M tip.
• 22. i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
• 23. Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.

BANANA MUFFINS WITH CREAM CHEESE FILLING RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Grease a 12-cup standard muffin pan. In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter. In a large bowl, whisk together flour, baking powder and soda, salt, and sugar; set aside. In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined. Spoon enough batter into muffins cups so that they are just under halfway full. Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter. Muffin cups will end up being almost completely full. Bake for 20 to 25 minutes at 375°F. Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.