Does anyone have a good recipe for banana icing (buttercream or other- it doesn't matter)? I did a google search and found one, but I have no idea how it'll turn out and I really don't have the time or resources to make a test batch. TIA!

The Bakers Kitchen makes a banana icing fruit that is absolutely heavenly mixed into icing or cake batter. www.thebakerskitchen.net.

You can get it by reducing banana liqueur. Or you can use it straight. I put it in IMBC and Cream cheese buttercreams.

Reduced banana liqueur has very little alcohol flavor.

Hmm... That icing fruit thing is interesting. I need it for this weekend, so I won't order now, but maybe in the future. I'd love to try it out!

I think I'll try the reduction thing. I've done that before with orange liqueur, so I don't know why I didn't think of it for this!

Thanks!

I mashed up about 3-4 ripe bananas and mixed it in to some left over SMBC - it was fantastic!

Katie 1214, Did the bananas turn dark or brown while in the buttercream? This sounds so delicious.

The bananas getting old is why I don't use real bananas. For example, in my Bananas Foster Cupcakes, I use the banana in the cupcakes and make the Bananas Foster sauce exactly like Brennan's, but leave out the banana. I was surprised to find that the sauce tasted exactly the same without the bananas. The more you reduce it, the less it tastes of any alcohol. If you can taste a little, after about 12 hours, it will be gone.

It was a light tan color but we ate them pretty quick - they definitely would have been more brown if they were for later. I wonder if using some lemon juice on them would keep them from turning brown? I know that works with apples.

Adding the bananas to the SMBC sounds SOOOOO good!

There is Banana flavored syrup like the kind you would flavor coffee with. I use Torani syrups in BC and it adds great flavor !

Probably to late but this is a wonderful recipe. I have a little boy who always orders chocolate cake with banana. Just substitute banana cream pudding for the vanilla. This recipe does require refrigeration and not good for extremely hot days but so good. It can also be easily altered into a sugar free frosting by using sugar free pudding and sugar free whipped topping. http://allrecipes.com/recipe/whipped-cream-mousse-frosting/detail.aspx