Mix the egg yolk mixture into the banana mixture, stirring constantly.
Cook the mixture over low heat, stirring continuously until it thickens. Remove from heat and let it cool.
In a separate bowl, whip the very cold cream 🥄 until stiff peaks form.
Gently fold the whipped cream into the banana mixture until well combined.
Use this delicious and healthy sugar-free banana cream to fill and decorate your cakes!
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