Banana Chocolate Cream Recipe

Name: Banana Chocolate Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each macaroons coconut; 2 each oranges juice only, strained; 1 tablespoon rum optional; 6 each bananas; 1 each orange zest grated; 3/4 cup whipped topping, prepared whipping cream, whipped; 1/4 cup chocolate grated coarsely; 2 each oranges skinless sections; 1 x Confectioner's Custard (Creme Patissiere), prepared (click to view recipe); 1 cup milk; 1 each vanilla bean or 1 teaspoon pure vanilla extract; 1/4 cup flour, all-purpose; 1/2 cup powdered sugar; 3 large egg yolks

Servings: persons

8 each macaroons coconut
2 each oranges juice only, strained
1 tablespoon rum optional
6 each bananas
1 each orange zest grated
3/4 cup whipped topping, prepared whipping cream, whipped
1/4 cup chocolate grated coarsely
2 each oranges skinless sections
1 x Confectioner's Custard (Creme Patissiere), prepared (click to view recipe)
1 cup milk
1 each vanilla bean or 1 teaspoon pure vanilla extract
1/4 cup flour, all-purpose
1/2 cup powdered sugar
3 large egg yolks

1
Arrange the macaroons in 2 serving dishes.
2
Combine orange juice and rum, then drizzle over the macaroons.
3
Let stand for 20 minutes.
4
Mash bananas with a fork.
5
Stir orange rind into the confectioners' custard, then fold in the bananas.
6
Fold in the whipped cream, then mound the banana mixture over the macaroons.
7
Sprinkle evenly with grated chocolate.
8
May be refrigerated for 3 to 4 hours before serving if desired.
9
Arrange orange sections around side of each dish as a border just before serving.
10
BASIC CONFECTIONERS' CUSTARD directions:
11
Combine the milk and the vanilla pod in a small saucepan.
12
Cook over medium heat to just below the boiling point.
13
Combine the flour and sugar in a medium mixing bowl, blending well.
14
Add the egg yolks and beat thoroughly with an electric mixer.
15
Remove the vanilla pod from the milk (then dry and store for later use).
16
Pour the milk slowly into the flour mixture, stirring constantly with a wooden spoon until well blended.
17
Pour the milk mixture into the top of a double boiler.
18
Cook over boiling water, stirring constantly, until the custard is thick and smooth.
19
Cool to lukewarm.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 each macaroons coconut, 2 each oranges juice only, strained, 1 tablespoon rum optional, 6 each bananas, and more.

Yes, Banana Chocolate Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Banana Chocolate Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions