Banana Whipped Cream
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Discover the magic of banana without a single slice in sight – my banana whipped cream frosting is a spoonful of wonder! Infused with the natural sweetness of ripe, spotty bananas and the rich depth of vanilla bean, this whipped delight thickens ever so slightly from the banana's own starches, creating the perfect airy embrace for your favorite cakes. It's the taste of pure joy in every creamy swirl!
This banana whipped cream is so incredibly delicious, all you need is slices with ripe bananas, heavy cream, and vanilla bean paste or seeds from 1 vanilla bean. I steep the warm cream and vanilla with the sliced bananas overnight to get tons of banana-vanilla flavor.
To get the banana flavor in your whipped cream, it is important you use very ripe bananas (those spotty brown bananas are perfect), as these might not look very appealing. Still, these bananas are the most flavorful, and you will get the ultimate banana flavor in your whipped cream.
Plan ahead: The banana flavor will be best the longer the cream mixture infuses, up to 24 hours.
I hope you love it as much as I do
Before you start
Read the recipe thoroughly; make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
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Bakers Tip
Use heavy cream with a → 36 or 40% fat content so it whips up very well and adds more richness to this delicious frosting. Look for a cream that has the highest fat content of 36% to 40%.
Banana Infused Cream
- 500 gram heavy cream, cold 35 to 40 %
- 2 bananas fully ripe, and speckled brown
- 1 to 2 teaspoon vanilla bean paste or 1 vanilla bean pod
Banana whipped Cream
- 500 gram banana infused cream (without the banana pulp)
- 50 gram powdered sugar (less or more)
Plan ahead: The banana flavor will be best the longer the cream mixture infuses, up to 24 hours.
Banana infused cream
- Slice two very ripe bananas and place them into a heatproof glass bowl or an airtight container.
- You can double the amount of cream if you like to make more, as two bananas give a lot of flavors.
- In a medium saucepan, combine 500-gram heavy cream and 1 or two teaspoon vanilla bean paste; if using a vanilla bean, split lengthwise and place into the saucepan. Give it a quick whisk.
- Place the saucepan over low-medium heat until warm, about 80C° – 175F°.
- Remove from heat and pour over the sliced bananas; make sure to get all the gooey vanilla bean paste that often settles in the bottom of the saucepan in the bowl as well. If using a vanilla bean, leave it in the mixture.
- Cover directly with plastic wrap right on top, touching the surface of the cream. This will prevent skin from forming.
- Refrigerate the banana cream mixture overnight for optimal banana flavor. The longer the ripe bananas infuse, the more intense the banana flavor
Banana Whipped Cream
- Take the cold banana-infused vanilla bean cream out of the fridge, and strain the banana cream through a fine-mesh sieve into a medium bowl. Press gently on the banana pulp to release the liquid. ( don't allow any banana pulp to pass through the sieve). Discard the banana pulp, remove the vanilla bean, and scrape the flavorful goo back into the banana-infused cream.
- During the summertime, place the banana-infused cream in the freezer for 10 minutes if time permits.
- In a stand mixer fitted with the whisk attachment ( or in a bowl using an electric beater), combine the banana-infused cream and 50 grams of powdered sugar and beat on medium- speed ( and never on high) until just thick! About 2 to 3 minutes.
- Remove the bowl from the mixer, use the whisk attachment, and whip by hand for a few seconds until the banana-infused cream reaches a light, fluffy consistency.
- Loosely whipped cream is always more luxurious than cream that has been whipped too long.
- For maximum freshness and deliciousness, use the banana-infused vanilla bean whipped cream immediately to fill your cakes ( such a magical flavor). This banana cream is a great match with a chocolate cake.
- Keep leftovers in an airtight container in the fridge for up to 3 to 4 days, depending on the expiration date of your cream. If made with super-fresh cream, it will last for 3 to 4 days. Re-whip lightly for a few seconds to loosen it up before using.
- When frosting a cake with the banana frosting, be careful not to run your spatula over the frosting too many times, or you´ll overwork the cream, and it´ll become grainy.
