Certainly! Here’s a simple recipe for sugar-free banana cream that you can use as a filling for cakes:
Sugar-Free Banana Cream Filling
Ingredients:
- 2 ripe bananas, mashed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons powdered erythritol or another sugar substitute (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
- Prepare the Bananas:
- Peel and mash the ripe bananas in a bowl. Ensure they are ripe for a sweeter flavor.
- Whip the Heavy Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form. This can take a few minutes, so use an electric mixer for ease.
- Sweeten and Flavor:
- Add the mashed bananas, vanilla extract, and powdered erythritol to the whipped cream. Mix well to combine. Taste and adjust the sweetness as needed.
- Optional Thickening:
- If you desire a thicker consistency, you can add cornstarch. In a small saucepan, dissolve the cornstarch in a small amount of water to create a smooth slurry. Heat it over low heat until it thickens, then let it cool before adding it to the banana cream mixture.
- Assembly:
- Once the banana cream is ready, you can use it as a filling for your cakes. Spread it between cake layers or use it to fill cupcakes.
- Chill:
- Refrigerate the cake with the banana cream filling for a few hours before serving to allow the flavors to meld and the filling to set.
This sugar-free banana cream is a delicious and healthier alternative to traditional sugary fillings. Adjust the sweetness and thickness to your liking, and enjoy your sugar-free treat!
