This banana pastry cream is rich and so luscious and perfect to use in all kinds of cakes, cupcakes, or sweet rolls, or use it to make banana pudding dessert – like the famous Magnolia bakery banana pudding.
Instead of using bananas in this pastry cream, I steep warm cream, milk, and vanilla bean with very ripe bananas slices overnight to get tons of banana-vanilla flavor.
This way you get the most intense and satisfying banana and vanilla flavors in your pastry cream.
Make sure to use a very ripe banana, the dark brown and spotty bananas are the best, the riper the banana is the more prominent banana flavor you´ll get in your banana pastry cream.
If you´re a banana fan, you’re going to love this banana pastry cream.
Before you start
To read the full recipe, please subscribe!
