Pineapple Banana Cake Filling
Elevate your cakes and desserts with this luscious Pineapple Banana Cake Filling, a tropical-inspired recipe that's as easy to make as it is delicious. Made from ripe bananas, sweet crushed pineapple, and a hint of bright lemon juice, this filling strikes the perfect balance of creamy and tangy. Thickened with cornstarch for a silky-smooth texture and finished with a touch of vanilla and buttery richness, it’s an irresistible addition to layer cakes, cupcakes, or even pastries. Ready in just 20 minutes, this versatile recipe is perfect for creating homemade confections with a fruity flair. Plus, it’s easy to store in the refrigerator, making it a convenient make-ahead option. Whether you’re baking for a special occasion or simply indulging in your love for tropical flavors, this pineapple banana cake filling will take your desserts to the next level.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole ripe bananas
- 1 cup crushed pineapple (with juice)
- 0.25 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
Peel the ripe bananas and place them in a medium mixing bowl. Mash them thoroughly with a fork or potato masher until smooth.
In a medium saucepan, combine the mashed bananas, crushed pineapple (including the juice), and granulated sugar. Stir gently to combine.
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water, mixing until smooth. Add this mixture to the saucepan.
Place the saucepan over medium heat and cook while stirring continuously to prevent lumps from forming. Cook for about 7-8 minutes, or until the mixture begins to thicken and bubble.
Stir in the lemon juice and vanilla extract. Continue cooking for an additional minute to fully incorporate the flavors.
Remove the saucepan from the heat and stir in the unsalted butter until melted and fully combined. This will add a silky texture to the filling.
Let the mixture cool to room temperature before using as a cake filling. You can also store it in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 105.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
