If you're looking for a fruit flavored macaron, try this banana and cream cheese filling recipe. It's the perfect mix of sweet and creamy.
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Fruit macarons are a great option if you're looking for a lighter filling or something fruity and fun for the summer months. These banana macarons are made with ripened bananas and cream cheese - a delicious combo in my opinion!
Not only is this banana filling recipe great all on its own. But, it can be paired with chocolate ganache, strawberry jam, or peanut butter buttercream.
Don't forget to check out my other favorite summer macaron filling recipes.
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What You'll Learn In This Recipe
- How to make your macaron buttercream filling light and fluffy.
- My favorite secret ingredient to give the banana filling an extra kick of flavor. Hint: It's cream cheese.
- Storage instructions for making the buttercream ahead of time.
If you enjoy baking macarons, don't forget to sign up for a free e-book with my top macaron filling recipes of all time!
Ingredients You Need
- Unsalted butter: Always make sure your butter has softened to room temperature before making this filling recipe. If you use salted butter, taste before adding in additional salt.
- Cream cheese: While not necessarily traditional in an American style buttercream recipe, cream cheese adds a unique and delicious taste.
- Banana: A fully ripened banana (with black spots) works best for this recipe. Not only does it add sweetness, but it blends up nicely into the buttercream.
- Confectioners' sugar: Always sift the confectioners' sugar for the best (smooth) texture.
- Vanilla extract: Use a high-quality vanilla extract for delicious flavor!
- Fine sea salt: I prefer to use fine sea salt over kosher salt as it distributes better throughout the filling.
How To Make This Recipe
This easy banana macaron filling recipe comes together in under 10 minutes!
1. Beat the butter, cream cheese, and banana in a stand mixer fitted with a paddle attachment on medium-high speed until it's light and fluffy.
2. Add the confectioners' sugar, then mix on medium-low speed until combined. Finally, add the vanilla extract and fine sea salt.
3. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 1 minute until light and fluffy.
4. Match up the macaron shells so they are paired with a similar size/shaped shell. Pipe the filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching macaron on top of the filling.
Expert Tips
- Storage: This banana buttercream macaron filling can be stored in an airtight container in the refrigerator for up to 7 days.
- If the buttercream is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
- If you live in a warm environment, the buttercream may become thin during the whipping process. Allow the buttercream to chill slightly in the refrigerator before piping.
- I prefer to pipe 1 teaspoon (about 5 - 8 grams) of banana buttercream filling sandwiched between two macaron shells.
Recipe FAQs
No, unfortunately, because of the cream cheese, this banana filling must stay refrigerated until you are ready to serve the macarons.
You can check out my shelf stable macaron filling recipe if you need a filling that's safe to stay at room temperature.
To serve the macarons, remove them from the refrigerator and allow them to come up to room temperature. Once at room temperature, dig in and enjoy!
I love pairing this filling recipe with a chocolate ganache center or strawberry buttercream.
More Macaron Filling Recipes
Need more macaron filling ideas? Grab a copy of my digital cookbook, Flavorful Fillings: 100+ Macaron Fillings To Satisfy Your Cravings. Or, check out these recipes:
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Banana Macaron Filling
Equipment
- stand or electric hand mixer
- piping bag
Ingredients
- 8 tablespoons unsalted butter softened to room temperature
- 4 ounces cold cream cheese
- ½ ripe banana roughly chopped into small pieces
- 2 ½ cups confectioners' sugar measured then sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Beat butter, cream cheese, and banana in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add vanilla extract and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 1 minute until light and fluffy.
- Match up macaron shells so they are paired with a similar size/shaped shell. Pipe filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching macaron on top of the filling.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
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