2-3 medium ripe bananas
2 tsp. vanilla extract
1 tsp. lemon juice
2 cups softened butter
4 cups confectioners’ sugar
1 cup whipping cream
1. Peel bananas and place in a large bowl and mash.
2. Cream together the mashed bananas and the butter.
3. Add the confectioners’ sugar, vanilla, and lemon juice.
4. Mix on high with hand mixer until blended.
For this recipe, we used 3 bananas, however, 2 were medium, and 1 was small.
I’m not exactly sure how much icing this recipe makes but it will definitely cover a 2-layer 8″ square cake, and have some left over.
The lemon juice I would have to say is optional because it is used only to keep the bananas from going brown.
The cream might separate if you’re not careful, and this is mostly due to the lemon juice.
This frosting goes really well with banana bread, mostly because it is so buttery.