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READY IN 20 mins

Banana Nut Frosting

Read Reviews (31)

"Yummy banana-coconut frosting." — Rosemary Stoker

Ingredients Edit and Save

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Original recipe makes 3 cups Change Servings

1/2 cup butter, softened
4 cups confectioners' sugar
1 medium banana, mashed

1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

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Directions

Cream together the softened butter or margarine, and confectioners' sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well. Makes enough to fill and frost a 9 inch layer cake or one 9x13 inch sheet cake.

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PREP 20 mins
READY IN 20 mins

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This is one of the best frostings I have EVER had! So delicious! I used it on fresh bananna cake with a vanilla custard filling. Thank you! I think this would also be delicious on a butter cookie or chocolate cake. It's almost like a bannana version of the frosting used for german chocolate cake.

—Jenna

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Most Helpful Critical Review

Jun 14, 2011

Although it tasted good, it was nothing but a runny mess! I couldn't get it to fluff. it did not frost it was more like icing....very soggy icing. Sorry but I won't be using this recipe again :\

—BABY

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39 Ratings

Feb 09, 2008

This frosting is super delicious! It was easy, but just difficult mixing. I gradually creamed together 2 cups of the sugar with the softened butter and it was stiff instead of light & fluffy. So I blended in the banana and then added the remaining sugar gradually until smooth. It was the perfect topping to the banana cake I found at this site. The coconut made all the difference in giving my cake other flavor than just banana. I will use this recipe again and again. Thank you.

—SWEETYKD

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Jun 23, 2009

This was even more amazing than I thought it was going to be. I only used half of the amount of powdered sugar since the banana cupcakes I was putting it on were plenty sweet. I also used walnuts instead because I prefer them. DEFINATELY toast the coconut and the nuts before you add them it! It adds the best flavor! Be careful not to whip it too much because the banana starts to separate from the butter. To solve this I threw the nuts and coconut in while they were still warm, which melted it all back together. Then I put it in the fridge until it cooled down and was a spreadable consistancy. I frosted 22 cupcakes and still had some leftover.

—katylovescoach

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Aug 29, 2002

This frosting is SO easy and it tastes GREAT (it tastes even better the next day). My 4 yr old and I had a great time making it for his Grannies Birthday Cake, especially mashing up the banana. I will never buy frosting from a tub again!

—wyldangell

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Aug 29, 2002

This recipe was so easy to make and so very good to eat.

—CRYS-J

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Jan 20, 2011

I did half the recipe for a square cake. I was looking for a frosting to save a rather unsweet banana crumb cake. This frosting worked good for that. I used chopped walnuts as thats what was in the cake. I thought it was rather tasty and suitable before the coconut and nuts were added. I might try it again in the future without them. But, I also prefer a smoother frosting.

—Blender Woman

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Jan 04, 2011

This frosting is absolutely delicious. I used it on top of the banana cupcakes from this site and everyone loved it. I didn't mix the pecans and coconut into the frosting, I just sprinkled them on top. Perfect. Thanks for the great recipe.

—LaurenM

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Nutrition

Calories
331 kcal
17%

Carbohydrates
48.4 g
16%

Cholesterol
20 mg
7%

Fat
16 g
25%

Fiber
1.7 g
7%

Protein
1.2 g
2%

Sodium
73 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Nut Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 331
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 7.1g 35 %
Cholesterol 20mg 7 %
Sodium 73mg 3 %
Potassium 98mg 3 %
Total Carbohydrates 48.4g 16 %
Dietary Fiber 1.7g 7 %
Protein 1.2g 2 %
Sugars 44.8g
Vitamin A 5 %
Vitamin C 2 %
Calcium 1 %
Iron 4 %
Thiamin 7 %
Niacin 3 %
Vitamin B6 4 %
Magnesium 6 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.