Banana Butter Icing

This Banana Butter Icing is a game-changer – it’s a creamy, dreamy, and utterly delicious topping for cakes, cupcakes, and cookies. Made with ripe bananas, rich butter, and a hint of vanilla, this sweet treat is sure to become your new go-to frosting.

Ready Time

20 mins

Yields

10 servings

Ingredients

2 ripe bananas, 1/2 cup unsalted butter, softened, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 2-3 tablespoons heavy cream or whole milk, pinch of salt

Instructions

Peel the bananas and place them in a large mixing bowl. Mash them using a fork until they’re smooth and creamy.

Add the softened butter to the bowl and beat it with an electric mixer until it’s smooth and well combined with the banana.

Gradually add the powdered sugar to the bowl, beating continuously until smooth and creamy. Beat in the vanilla extract.

The mixture should be smooth and fluffy.

Add the heavy cream or whole milk, a tablespoon at a time, beating well after each addition, until you get your desired consistency. You may not need all of the cream or milk, depending on how thick or thin you like your icing.

Finally, add a pinch of salt and beat well to combine.

Beat the icing for an extra minute or two until it’s light and fluffy. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

Bring to room temperature before using.

Notes

Use very ripe bananas for the best flavor and texture. If your bananas are not ripe enough, the icing may not be as smooth.

Don’t overbeat the icing, or it will become too light and airy.

Stop beating once it’s smooth and creamy. If you’re not using the icing immediately, make sure to press plastic wrap directly onto the surface of the icing before refrigerating to prevent a crust from forming.

You can adjust the consistency of the icing to your liking by adding more or less heavy cream or whole milk.

This icing is perfect for topping cakes, cupcakes, and cookies, or using as a filling for cakes and pastries.