Ever wondered how to make banana frosting? There’s a lot of great reasons to get into baking. And if you’ve already done so, then you know how beneficial it can be to your health and wellbeing. Baking is great, especially in the summer. It’s not as hard as you’d think!
Banana Frosting is a classic icing to cover cakes, cupcakes and other desserts. This Banana Frosting is incredibly easy to make and will be ready in 15 minutes.
Banana Butter Icing
Can be used on banana cake, white cake or peanut butter cake.
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Recipe Summary
Servings:11Yield:2 1/3 cups
Ingredients
Decrease Serving11Increase ServingAdjustOriginal recipe yields 11 servingsIngredient Checklist
- ¼ cup butter, softened
- ½ cup mashed bananas
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 3 ¼ cups confectioners’ sugar
Directions
Instructions Checklist
- Step 1Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners’ sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
Lisa’s Banana Butter Frosting
This banana butter frosting is the perfect complement to peanut butter cupcakes.
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Recipe Summary
Total:5 minsPrep:5 minsServings:32Yield:4 cups
Ingredients
Decrease Serving32Increase ServingAdjustOriginal recipe yields 32 servingsIngredient Checklist
- 1 cup mashed banana
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 7 cups powdered sugar
Directions
Instructions Checklist
- Step 1Beat mashed banana, lemon juice, and salt in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in powdered sugar, 1 cup at a time, until smooth.
The Best Banana Cake with Banana Frosting
I have always loved grocery shopping.
Mostly because our local supermarket gave kids free cookies in the bakery if you asked politely. They were sprinkle sugar cookies, and they were amazing because they were free, smothered in sprinkles, and because you didn’t need your parents permission to eat a giant sugar cookie before dinner.
(However, in later years I would try this as a teenager and unfortunately, they had an age limit. I suppose teenagers aren’t as cute begging for cookies as toothless, innocent children are).
I loved grocery shopping because my parents were so hell-bent against cooking dinner that we’d head to the store practically five times a week and pick out dinner there. It was usually something like frozen pizza or Lean Cuisines or fried chicken from the deli, but it was awesome since we could each pick what we want. And if you’ve ever grocery shopped when you’re hungry, whatever you get instantly looks like the most amazing food ever. Frozen meatloaf? OMG, gourmet! Deli-fried chicken that’s been under heat lamps since 2pm? COME TO MAMA. Pre-made deli sandwiches that are usually ham and American cheese with those mayo packets? Delish with a capital-D, yo.
Or maybe that’s just because I never really had a decent home-cooked meal. Whatevz.
When my mom and I would shop at Smart & Final, they had this Sara Lee Banana Cake in the fridge section that was to-die for. Anytime we’d shop there, I’d beg her to pleeeeaaasseee buy one for us to have after dinner, and without fail, she always said yes. It became our family’s favorite store-bought cake for its moist banana cake layer and the sweet banana frosting on top. It was positively perfect!
Yeeeears had passed since I’d had a slice of the beloved cake. And when I went to remedy this recently at Smart & Final, I was so saddened to see they’d done away with it. It was basically a blasphemous slap in my banana cake lovin’ face if you ask me. But it also motivated me to make this magical cake at home – and folks, I have officially succeeded.
This cake is SO impossibly moist and light, with sweet banana flavor swirled in every bite. The frosting is thick and rich and made with actual mashed banana, lending an authentic and world-class flavor to this phenomenal cake. If you’re a banana fan, you’ll love this cake! We like it as is since it’s identical to our beloved Sara Lee version, but if you’d like, feel free to jazz it up with chocolate chips, Nutella drizzle, or walnuts or pecans.
Now let us have cake!
The Best Banana Cake with Banana Frosting
Rich and sweet, this banana sheet cake is one of the best and my family’s favorite cake! Flavored with banana in the cake and frosting, it’s a perfectly sweet cake for any banana lover.Prep Time45 minsCook Time35 minsTotal Time1 hr 20 minsCourse: Cakes/CupcakesCuisine: American, Dessert Servings: 15 Author: Hayley Parker, The Domestic Rebel
Ingredients
- FOR CAKE:
- 1 box yellow cake mix
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 cup ripe bananas peeled and mashed (about 2-3 medium-sized bananas, the blacker the better)
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 2 tsp banana extract you could also use banana liqueur if desired
- FOR BANANA FROSTING:
- 1/4 cup butter softened
- 1/2 cup ripe banana peeled and mashed (about 1 medium banana)
- 1 tsp vanilla extract
- 1-2 tsp banana extract more if you prefer a stronger banana flavor
- 1 tsp fresh-squeezed lemon juice
- About 3.5 cups powdered sugar sifted
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 13×9″ baking dish with cooking spray and set aside. In a large bowl, beat together the cake mix, brown sugar, mashed banana, cinnamon, water, oil, eggs and banana extract with a handheld electric mixer for about 2 minutes or until blended.
- Pour the batter into the prepared pan and bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely.
- Once the cake has cooled, prepare your frosting. In the bowl of a stand mixer, cream together the butter, mashed banana, vanilla, banana extract and lemon juice with the paddle attachment until creamy. Add in the powdered sugar, about a cup at a time, until the frosting is light and fluffy but still kind of soft. You don’t want it as stiff as you normally would for say, frosting cupcakes, but it should hold its shape relatively well.
- Spread the frosting on top of the cake in an even layer. Refrigerate the cake for at least 30 minutes before cutting into squares and serving. Store leftovers airtight in the fridge for up to 4 days.