Peel and slice 3 bananas.

In a saucepan, melt 40 g (2 tbsp) of butter over medium heat.

Add the sliced bananas and cook until they are soft and start to break down, about 3-5 minutes.

Add 1 tbsp of lemon juice to the bananas.

If using, add 1/3 tsp of turmeric for a natural yellow color.

Use a blender or immersion blender to puree the mixture until smooth.

In a separate bowl, whisk together 2 egg yolks and 25 g (2 tbsp) of cornstarch until well combined.

Gradually add 200 ml (4/5 cups) of milk, whisking continuously to avoid lumps.

Pour the egg yolk and milk mixture into the banana puree in the saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens and the first bubbles appear, about 3-5 minutes. Continue cooking for 1 minute after the first bubbles to ensure the cornstarch is fully activated.

Remove the saucepan from heat and let the banana cream cool to room temperature.

In a chilled bowl, beat 250 ml (1 cup) of cream (33-38% fat) until thick and stiff peaks form.

Gently fold the whipped cream into the cooled banana mixture until smooth and well combined.

Transfer the mixture to a piping bag fitted with a star tip for a decorative touch.

Pipe the cream into serving dishes or bowls.