Cocoa Banana Cream Filling

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission—thank you for supporting the blog!

Jump to Recipe Print Recipe

Ever stumbled across a flavor so comforting it feels like a hug in dessert form? That’s what this cocoa banana cream filling is for me. Imagine the sweetness of ripe banana, a whisper of cocoa, and the creaminess of whipped filling—all rolled into something silky, spreadable, and insanely good in cakes.
I started using this when I needed something different for my chiffon layers—and now, I keep coming back to it for cake jars, eclairs, even as a hidden core in banana muffins.

And for my plant-based friends, yes: it works beautifully as a vegan cream filling with a few easy swaps!

Why You'll Love it

• Silky Smooth Texture: The combination of cocoa and banana makes this filling irresistibly creamy—no graininess here!
• Flavor Powerhouse: Rich cocoa meets ripe banana for a flavor that feels both indulgent and fresh.
• Super Versatile: Use it to fill cakes, pipe into cupcakes, layer in tarts, or simply spoon onto fruit.
• Adaptable for All Diets: With built-in vegan swaps, it’s perfect for dairy-free, vegan, and diet-friendly desserts.
• Make-Ahead Magic: You can prep both sauce and whipped component up to 24 hours in advance—stress-free entertaining!

Pairing Suggestions

Here’s how I love to use this cocoa banana cream:

Chiffon Cakes:

• Cocoa chiffon
• Banana chiffon
• Classic butter chiffon

Fillings & Add-ons:

• Caramelized banana slices
• Butter crisp layers
• Vanilla pudding cups

You can even pipe this into mini cakes, swirl into parfaits, or layer it in jars for a café-style dessert look!

Cocoa Banana Cream Filling Recipe – Silky Filling for Chiffon, Cakes & More

Prep Time	Cook Time	Yield	Skill Level
20 mins	10 mins	Fills 1 cake	Easy

Ingredients You'll Need

For the Cocoa Banana Sauce

• 1 egg yolk

Vegan swap: 1 Tbsp cornstarch + 2 Tbsp plant-based milk

• 23 grams fine sugar
• 7.5 grams corn starch
• 5 grams cocoa powder
• 70 grams banana (mashed)
• 85 grams milk (or dairy‑free milk for vegan option)

Vegan swap: any plant milk (oat, almond, soy—oat is extra creamy)

For the Cocoa Banana Cream

• 100 grams whipping cream

Vegan swap: chilled full-fat coconut cream (So Delicious or Silk; scoop the solid top and whip)

• 8 grams fine sugar
• 58 grams cocoa banana sauce (from above)

Step‑by‑Step Instructions

Make the Cocoa Banana Sauce

Whisk the Thickener

• Classic: In a small bowl, whisk the egg yolk and 23 g sugar until pale.
• Vegan: Whisk 1 Tbsp cornstarch + 2 Tbsp plant milk with the sugar until smooth.

Add Dry Mix

• Stir in the 7.5 g corn starch and 5 g cocoa powder until lump-free.
• Tip: Sift your cocoa for an ultra-smooth sauce.

Heat Banana Milk

• Blend 70 g mashed banana with 85 ml milk (or plant milk) until silky.
• Warm gently in a saucepan just until steaming.

Temper & Thicken

• Slowly whisk hot banana milk into your thickener mix (classic or vegan) to temper.
• Strain back into the pan and cook on medium-low, stirring until it thickens and leaves faint lines on the pan.

Cool

• Remove from heat, cover surface with plastic wrap to prevent a skin, and let cool completely.

Whip the Cocoa Banana Cream

Chill & Whip

• Classic: In a chilled bowl, beat 100 g whipping cream and 8 g sugar until soft peaks form.
• Vegan: Chill your coconut cream can overnight. Scoop solid cream into a chilled bowl, then whip with sugar.

Combine

• Gently fold 58 g of cooled cocoa banana sauce into the whipped cream until fully incorporated—light and fluffy.

Serving tip: Chill 10 min before using if it feels too loose.

Pro Tips &Variations

• Perfect Texture: Always sift the cocoa powder and corn starch before whisking into your sauce mixture—this keeps it silky smooth.
• Whipping Success: For classic cream, chill your bowl and beaters; for vegan, chill the coconut cream can overnight.
• Flavor Boost: Stir in ½ tsp of instant espresso powder with the cocoa for a mocha-banana kick.
• Extra Stability: If you need a firmer filling (for piping), whisk in 1 tsp of melted, cooled vegan white chocolate or gelatin (for non-vegan).

Storage Tips

• Refrigerator: Transfer any leftover filling into an airtight container; store for up to 3 days. Before reusing, give it a quick gentle whisk to restore fluffiness.
• Freezer: Not recommended—the texture can break down and become grainy.
• Make-Ahead: You can prepare the sauce and the whipped cream component separately up to 24 hours in advance. Assemble just before serving for best lift.

That’s it—your new favorite cocoa banana cream filling is ready to wow! Whether you’re layering it into chiffon cake or exploring new vegan desserts, this one’s a keeper. I’d love to see how you use it!  leave a comment below if you gave it a twist.

For more cream filling recipe check out our Pistachio Jasmine Coconut Cream Filling it's to die for.

FAQ

Can I use this filling in cupcakes?

Absolutely! Pipe it into cooled cupcakes using a small round tip or core out a bit of cake and spoon it in. It’s a delightful surprise in every bite.

How do I keep the filling from weeping?

Make sure you fully cool the banana sauce before folding into cream. And if your kitchen is warm, chill the assembled filling for 10–15 minutes before decorating.

Can I double the recipe?

Yes—you can easily double all ingredients. Just be sure your whisk/beaters and mixing bowls are large enough to handle the extra volume.

What’s the best way to pipe this filling?

Use a piping bag fitted with a medium round tip. Fill the bag straight from the fridge (it pipes more neatly when cold) and work quickly before it softens.