Milk Bar’s Banana Cream


Time to move onto part two of my Banana Layer Cake adventure! This component is actually part of the original recipe unlike the Cornflake Crunch that I substituted for the Hazelnut Crunch (my brother’s allergic to nuts). I found some uses for the leftover cream beyond the suggested ones in the Milk Bar cookbook so make a full recipe and enjoy what’s left after you slather it on your cake!

As introduced in the cookbook, the Banana Cream recipe is primarily used in the banana cream pie so you can imagine the consistency and taste you’re going for with it. Like Christina Tosi (Pastry Chef overseeing all Milk Bar locations) writes, “rrrrrripe bananas are the difference between having your banana pie tasting like banana Laffy Taffy and the most delicious, deep banana cream pie ever.”

So I bought bananas and waited. And waited. And waited until the day they were so spotted, soft and fragrant that I figured they must either be at the rrrrrripe banana level or about to go bad. 
Yeah...it looks like I could've waited just a bit longer.

I’m so on the fence about posting this recipe online because really, you should just grab a copy of the cookbook; it’s more than worth it! Even more so since it’s cheaper now than before. For the banana layer cake, it calls for ½ recipe of banana cream. Here’s the full recipe. (Ahh the ethical dilemma!)

Banana Cream (completely from Momofuku Milk Bar cookbook)
makes about 775 g (3 cups)
225 g
75 g
55 g
rrrrrripe bananas
heavy cream
about 2
⅓ cup
¼ cup
100 g
25 g
2 g
kosher salt
egg yolks
½ cup
2 tbsp
½ tsp

gelatin sheets
(if using powdered gelatin, 1 tsp)
25 drops
yellow food colouring
3 tbsp
½ tsp
160 g
160 g  
heavy cream
confectioners’ sugar
¾ cup
1 cup

1. Combine the bananas, cream, and milk in a blender and purée until totally smooth. 

2. Add the sugar, cornstarch, salt, and yolks and continue to blend until homogenous. Pour the mixture into a medium saucepan. Clean the blender canister. 

3. Bloom the gelatin. (Super important!)

4. Whisk the contents of the pan and heat over medium-low heat. As the banana mixture heats up, it will thicken. Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement, with a colour to match. 

5. Dump the contents of the pan into the blender. Add the bloomed gelatin and the butter and blend until the mixture is smooth and even. Colour the mixture with yellow food colouring until it is a bright cartoon-banana yellow. (It’s a ton of colouring, I know, but banana creams don’t get that brilliant yellow colour on their own. Womp.)

6. Transfer the banana mixture to a heatsafe container, and put in the fridge for 30 to 60 minutes—as long as it takes to cool completely. 

7. Using a whisk or a mixer with the whisk attachment, whip the cream and confectioners’ sugar to medium-soft peaks. (When you pull the whisk away from the whipped cream, the mounds of cream hold their shapre softly.) Add the cold banana mixture to the whipped cream and slowly whisk until evenly coloured and homogenous. Stored in an airtight container, banana cream keeps fresh for up to 5 days in the fridge. 

I may have gone a bit overboard with the colour…I figured I’d use gel colour since the pigment is more intense than liquid. I probably squeezed too much in but mixed with the whipped cream, it ain’t so bad. 
Before and after adding the whipped cream to my neon yellow mess of banana cream. It tasted delicious though!

You’ll see how it all came together in the end in my next post! (which will come in a couple of days tops I promise!) Oh the other uses for the banana cream. In the cookbook, it's also used as a layer in the Cereal Milk Panna Cotta. For me, I was a little more simple-minded about it so I made banana cream-nutella sandwiches & banana cream-banana-nutella pancakes! :)  I was so glad I made the full recipe because it gave me extra cream to play around with!