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Banana Pastry Cream ~ Aunt Susie's Kitchen
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- Опубліковано 20 січ 2020
- Making traditional Pastry cream can be intimidating, so we developed this fast and easy blender method that removes all of the guess work. We'll show you step by step how simple it is and, along the way we'll teach you a few tricks and techniques. We'll also take you one step further and show you how to turn any pastry cream into a beautiful rich and delicious Bavarian style cream that can be used to fill cakes, cream puffs, mille feuille (napoleons) and so much more. So, stop in and visit with us; because there's always something good cooking in Aunt Susie's Kitchen!
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2 very ripe bananas
1/4 Cup corn starch
4 whole eggs
2 cups milk
1/2 Cup sugar
4 Tbsp butter
2 tsp vanilla
Place first 5 ingredients in a blender and blend completely. Pour into a pan and whisk constantly until it begins to simmer, then continue to whisk for a full minute.
Remove from heat and add last 2 ingredients and whisk until completely combined. Pass through mesh sieve and refrigerate at least 4 hours or over night. Make sure you put plastic wrap directly on the surface of the cream and remove all air bubbles.
Mix well before using.
Thank you for this recipe. I am definitely making banana pastry cream
Recipe with metric units;
2 very ripe bananas
1/4 Cup corn starch (30g)
4 whole eggs
2 cups milk (500ml)
1/2 Cup sugar (100g)
4 Tbsp butter (55g)(I think that is an American butter stick and they have tbsp marks 4 tbsp is the half of it)
2 tsp vanilla(8.5g)
I know I just left you a few questions 2 days ago but I couldn't wait for your reply. I went ahead and made this with frozen bananas. I did defrost most of them then patted them down but after blending the amount I originally took out (131grams) I added a bit more that were full on frozen. I halved the recipe for 2 reasons. 1. Just in case it didn't work. 2. I only need enough to fill a 9-12 in rectangle cake. Half of the recipe seems to have made plenty. 👍🏻 Well, it worked!! I've made pastry cream several times but it's always been the method where you temper the eggs/mixture. This was SO easy. I did put it through a sieve but really I didn't have to. While I don't own the type of pot you used in this video I do have a French whisk. When making pastry cream or curds that's what I use in order to make sure nothing gets burned/curdled. So for those wondering if you can use frozen bananas, yes you can. If it's cheaper to buy a French whisk vs the pot in this video I'd suggest that as well. Thanks for the recipe. I can't wait to use it in my Banoffee flavored cake that I'm basically winging, lol. Wish me luck on the rest of it because the pastry cream? That's Perfect... 😋
EDIT: had to come back after having this pastry cream in the fridge overnight. Like I said. I've made pastry cream before but this one? It is SO smooth. Usually I have to re-whip my pastry cream but I didn't have to with yours. I don't know what made the difference though. Do all of your pastry cream recipes come out this smooth? Please reply as I would love to try other flavors. Thanks a bunch for such an amazing pastry cream... 😋
Oh my gosh thank you for this tutorial. I have been looking for a banana "custard"/"pudding"/"pastry cream"/"curd" since I decided to do my first banana cream pie and was disappointed that the custard itself didn't have banana in it! I wanted to try to incorporate it but I also didn't want any lumps of banana. SO I decided to place frozen banana slices in a freezer bag and let them freeze almost completely then squeezed and squooshed until completely creamy and room temp then pushed them through a strainer 😅 Oh my! It took a LONG TIME but it worked and was delicious. I MUCH preferred doing it this way. It was faster and it had less waste in the strainer. I guess I just wanted you to know that for some reason lol. Sorry for the long comment 😅
Thanks again ❤️👍
no need to apologize! i can feel your passion, thank you for taking the time to share your comments!
Blessed is the lord our God Amen my dear freind i can understand that its a habit to use first 3 words yet have you ever tough how that affect your life? because each person has a name and we use it from since we are born that way we have our Father in heaven we honor that s why your name is special to that s why church encouarge us to use Lord name in thanks giving as in giving thanks for things we have or do and adoration adorate the name this way your life will be a blessing if you re interested write it on google Lord name in vain and how it affect life it will give you good examples of understanding May our Lord bless you and encouarge you to see the cross of our lord who died for you may he open your heart to repent and aceept him into your life Amen
Thank you. I was following another recipe and it just wasn't working. After being at it for 40 minutes, it was only slightly thicker than milk and mostly froth.
Added the banana and followed this method, it turned out great.
I also used oat milk. The darker colour might not be as appealing in some desserts, but it tastes lovely. The flavour complimented the bananas and wasn't distracting like I often find the flavour of milk substitutes in recipes. I would recommend it to anyone looking for a lactose-free version (or anyone who just has oat milk hanging around)
Thank you for this! My Mom often made a banana cream pie when I was a kid using boxed pudding. However, I am on a DIY-kick and thought to myself, "Surely there's a way to make a banana-flavored pudding from scratch without synthetic flavorings! So, again, I wanna' thank you.
You are so welcome!
Thank you so much for this recipe! I remember banana cream pie from my youth being made with a blended banana pastry filling, but Mom tossed Dad’s cookbook out (yes, you read that right) because the binding had broken, not knowing that’s what identified it as the good cookbook, so I thought I’d never be able to make it again because I couldn’t remember the recipe. Then I saw this & hallelujah!
beautiful recipe. can I also have it converted to grams?
Great video! Needs a link to your favorite pan!
I'm definitely making this!!!
Hi: Good recipe except that it turned kind of grey. I guess due to bananas, it tarnished.
Is it possible to rub bananas with lemon before mixing. Your reply would be appreciated.
Excellent recipe!!!!
What can I substitute for butter? Could I use vegetable shortening?
I'm so glad I came across your video. But I do have a couple of questions. I did look at the description box but it doesn't say how many cups, etc this recipe makes. Can you please let me know? Was that a nutribullet that you put almost all of the ingredients in? Asking because I have one but the 2 cups it came with does not look like it would hold all of those ingredients, lol. Last question. Can I use frozen bananas? That's all that I have. If I can is there anything I need to do such as defrost, squeeze some or all of the liquid out, etc? Please reply as soon as possible. I'm planning to make my version of a Banoffee cake so this pastry cream is a *need*, lol. Thanks!
One question- in your video you said 4 oz of butter, which is a whole stick, but what you show looks more like 4 Tbs? Can you clarify the amount of butter? I made it with 4 TBS (my first ever pastry cream I plan to use for eclairs with a nutella glaze) and it tasted amazing while still warm, but wondering if I was right in the amount of butter? Thanks for a great recipe! (A printed version would be helpful as I had to go back to the beginning to double check amounts etc.)
That is correct tablespoons not ounces, thank you for catching that!
Thank you
Can you use more banana in the recipe if you want to? I'm trying to make it taste so banana-y because that's how my husband likes it. I'm trying to plan something for his birthday cake!
Hi Aunt Susie, my 9 year old son asked for a banana-chocolate cake from me and while browsing on the internet I found your pastry cream. What cake base would you recommend for this cream? Plain and just use chocolate frosting on the top or any other idea? Cheers, Julia
Can I use that for banana cream pie?
0:56 "How easy can that be, right?"
0:58 *Kitten agrees*
How do you thicken it? I followed your exact recipe and measurements and it still looks too liquidy.
Could I use a large skillet instead
Can use coconut milk instead of real milk
can I freeze left over
Can I use non stick pan? Thanks
I'd love to make this, could you give us a list of the ingredients used? Thanks for the video.
Yes, sure
Bammie V it's in the discription box
@@AuntSusiesKitchen thanks for the update!
Thank you ❤️
I know it's been 6 months since you last uploaded so I'm wondering if you're still paying attention to any comments that come in? As my last edited comment stated. Your pastry cream has been the only one that I didn't have to rewhip once it came out of the fridge. I asked if all of your pastry creams came out this way (yours was also extremely creamy yet held up nicely). After checking your playlist I noticed this was the only recipe you had. I have a question that I hope you'll take the time to answer. I want to use your method to make a vanilla pastry cream. Besides taking the bananas out and adding vanilla is there anything else I should do differently?? Please respond as soon as possible. I'm planning to make donuts and I would love to use a vanilla pastry cream that's as smooth yet thick as yours to fill them up. Thanks...
Just made it! Let it set. Loose like soup 😢
🏡💓🙏
How do you thicken it? I followed your exact recipe and measurements and it still looks too liquidy.