Banana Butter Icing

This turned out AWESOME. I put a dollop on top of my banana muffins that I had halved the sugar on.. It made for a perfect, not too sweet treat! The icing had a nice banana pop of flavor. Thank you!

I read the reviews and took their advice on the best method to add ingredients when mixing. However, I was baking with older, brown bananas and tried using those in this icing as well. Take the others’ advice to use greener bananas — not fully ripe, brown ones as I did. The very ripe bananas are overly sweet and result in the sugary taste overpowering the banana flavor. I used banana extract and Swerve brand zero carb/calorie confectioners sweetener. By using the other reviewers’ mixing advice, the results looked and tasted fine with my ingredient changes, and this icing held in the refrigerator without turning brown.

Wow! So easy to make and so delish. I made to ice Lisa Altmiller’s Grandma Lottie’s Peanut Butter Cupcakes. (Although, I made a 9×13 single layer cake) The Banana flavor really comes through. I did not change this recipe at all. I’ll def use again for shear ease. It took literally 3 minutes to make.

Better than the store bought ones

By following the instructions of the recipe I ended up with a runny texture. I tried chilling it and adding sugar but there was nothing to be done at that point – unless I wanted my frosting to taste like pure sugar.

Very easy recipe! I used all the ingredients as recipe stated. I did cream butter first then added my mashed banana w/lemon juice and rotated with sugar until blended. I just added the vanilla as everything was mixing. For bakers who had “runny” icing, you need to whip ingredients together until they become the correct consistency (icing sticks to “flat beater” attachment when lifted). When I make this again I will use at least one cup less of confectioners’ sugar as my icing was way too sweet! I made a very large 9×13 chocolate, zuccini, orange, spice cake which was not very sweet at all so the icing did complement it very well. I also iced the top twice with the amount of icing produced from this recipe. Thank you for this extremely simple recipe!

I loved this icing, for the taste and especially the fact that it has real banana…no fake stuff! As others mentioned, I didn’t follow the recipes steps. First I pureed the banana (mine were yellow) until there were no chunks at all. Then added the lemon juice and vanilla. I creamed the butter and while mixing, alternately added the banana and icing sugar. I did not use all of the banana because the icing would have been too soft! I also had to use more icing sugar. This may because I used a fresh yellow banana, not green. So just be careful when adding your banana, just a little at a time 🙂

I tried making this twice. Following the directions, as is, resulted in a complete disaster. Next try I followed a review suggestion of creaming butter by itself then adding other ingredients. It turned out better than the first attempt but wasn’t light or fluffy.

This was a very good icing recipe, the banana flavor popped out, which I liked. Next time though I would add less sugar though, maybe a cup or half a cup less, because in my opinion it came out too sweet. I made 13 cupcakes and filled all of them with icing and had enough icing for about a dozen more.

Very easy and very good! My family loved this!

This is awesome icing!!-My kids & I love it!

Very good. I left mine a little thin because it was getting too sweet. I suggest using a very ripe banana. You can usually find them at the store at a discount. I get them and freeze them until ready to use.

Yummy!! I was out of Vanilla extract, so I used a 1/4tsp of orange instead… It was awesome! Also, I used a whole stick of butter instead of a half of a stick as in the recipe. Thanks for sharing!

This icing started out runny but I took one reviewers advice and left it in the fridge for a couple of hours and it thickened up nicely. I’ll use this icing again!

LOVE, LOVE, LOVE this recipe!! We make this often and even have used extra virgin coconut oil in place of butter.

Superb. Tripled the recipe for a chocolate layer cake with sliced bananas and caramel in the middle and chopped freeze dried banana chips for crunch. I pureed the bananas in the food processor and set aside then creamed the butter and added about half the sugar, a little at a time with a minute or so in between. Then I added the bananas and lemon juice and vanilla. I also added just a TOUCH of banana flavoring to fight through all the sweet sugar.

I had never even heard of banana icing before, but decided to do a search for a frosting to put on the chocolate banana muffins that I made. This frosting turned out better that I expected, both in appearance as well as taste. I should have made a double batch – one to frost the muffins, and one to eat with a spoon from the bowl. This frosting is delicious and would go so well on many cakes, muffins, and cupcakes. I will definitely keep this one handy.

I’m not a fan of banana, but made it for a friends b-day. May I say it was very delicious. Followed it exactly. I also made a thin batch with cocao and added slices of banana as inner filling for a two layered chocolate cake and OMG was it delicious. Definetly will be doing this again.

Here’s a foolproof order for adding these ingredients together in order to NOT get a glaze: Mash 1/2 of the greenest NEVER FROZEN banana you have, add 1/2 tsp. lemon juice (or lime juice, but there is no other substitute here, the citric acid is key) and your vanilla into a bowl. Measure out your confectioner’s sugar or at least part of it. Cream butter alone (make sure your butter is NOT soft enough to hold an indentation – usually 30 minutes for me). Begin adding in sugar, 1/2 cup at a time, continue creaming it in, add ALL your banana mixture, cream that in, continue adding in sugar in 1/2 cup measures. I wound up adding more lemon juice, myself, to counteract the sugar. I’ve iced all 18 of AR’s “Banana Cupcakes” with this & it’s in the fridge — I may revise this review if it’s brown in the morning :=) Thanks for the recipe! (Note: I used 3 drops of yellow food coloring.) UPDATE: As of the following morning, my refrigerated iced cupcakes had NOT turned brown or discolored or wept in any way.

I thought using 2 cups of confectioners sugar was enough. I frosted this on “Banana Oatmeal Crumb Cake” and it was perfect!

This Icing is GREAT! Try it on Banana Cake VI That is what I have been doing for years and it always is a big hit. I fix the cake and icing for Easter every year