Peanut Butter and Banana Frosting

Read Reviews (7)

"Better than a peanut butter and banana sandwich! Use with a yellow cake." — Stephanie

Directions

Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.

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Reviews More Reviews

May 06, 2008

First off, I used this recipe to "frost chocolate cupcakes". I was unable to give this a 5 star rating without modifications. The recipe does not state the margarine is too be room temperature or softened before mixing. I assumed with most recipes that is how it should be to cream with sugar. I don't use margarine so I used butter in it's place. After seeing the amount of powdered sugar in this recipe I decided to use ALL NATURAL peanut butter. I RECOMMEND this as the frosting was still very sweet. Also, I added the mashed banana *into* the frosting. The frosting tasted delicious but was slightly runny for cupcakes, so I put in the fridge for 1 hour and it was much easier to work with. THANKFULLY, the taste of this frosting *saved* the cupcakes because they were not good at all. This was so good, I didn't even frost all the cupcakes and we ate the frosting out of the bowl! This frosting REALLY DOES taste exactly like a PB and banana sandwich! I will definitely use this recipe again. (Special thanks to *Cookies* from the Recipe Exchange for recommending this recipe to me)!

—GodivaGirl

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May 13, 2011

with slight alterations this is now a five star frosting. instead of milk use heavy whipping cream. beat butters and shortening till light and fluffy then add extracts (i used banana instead of vanilla) then add 3 tbls heavy cream and beat untilstiff peaks form, add 3 cups confectioners sugar 1 at a time until creamy. this frosting will pipe beautifully onto cupcakes and has awesome flavor, its definatly a keeper!!

—occasionally yours

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7 Ratings

Oct 10, 2011

I thought this was going to be messy/runny, but it worked out well. And the flavor was dynamite with a moist banana cake!

—FNChef

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May 21, 2011

I used crunchy peanut butter and butter flavored shortening. I omitted the margarine because of the above substitution. I figured it would have more stability with more shortening. I did a drop or two of butter flavor. It's a little sweet. I am hoping it will not be so sweet once it sits.

—MrsFisher0729

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Oct 15, 2010

DELISH! i halved this recipe and just used 1 stick of butter in the margarine and shortenings place, i used regular JIFF peanut butter, natural peanut butter is too runny. i brought it too a pot luck and everyone LOVED it(used it to frost banana chocolate squares from this site also) its not to sweet even with all that sugar, the peanut butter flavor and bananas really stand out. this recipe is a keeper and definitely adds to any banana recipe!!

—cathy

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Feb 09, 2011

Yum, yum, yum! This was a great recipe. I didn't add the butter flavor, since I didn't have any. And I mashed the bananas up and added them to the frosting. Was awesome on a chocolate cake!

—KBrat

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Jan 21, 2013

Super rich and creamy and peanutty

—Keeli

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Nutrition

Calories
528 kcal
26%

Carbohydrates
56.3 g
18%

Cholesterol
1 mg
< 1%

Fat
32.7 g
50%

Fiber
2.2 g
9%

Protein
7.2 g
14%

Sodium
230 mg
9%

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

Nutritional Information

Peanut Butter and Banana Frosting

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 528
Calories from Fat: 295

% Daily Value *
Total Fat 32.7g 50 %
Saturated Fat 7.1g 36 %
Cholesterol 1mg < 1 %
Sodium 230mg 9 %
** Potassium 274mg 8 %
Total Carbohydrates 56.3g 18 %
Dietary Fiber 2.2g 9 %
Protein 7.2g 14 %
Sugars 50.4g
** Vitamin A 9 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 6 %
** Thiamin 4 %
** Niacin 36 %
** Vitamin B6 14 %
** Magnesium 17 %
** Folate 14 %

* 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.