LIVE

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

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.

Nutrition Facts

528 calories; protein 7.2g; carbohydrates 56.3g; fat 32.7g; cholesterol 1.5mg; sodium 229.7mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/07/2008
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)! Read More
(40)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2008
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)! Read More
(40)
Rating: 5 stars
05/13/2011
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!! Read More
(16)
Rating: 5 stars
10/10/2011
I thought this was going to be messy/runny but it worked out well. And the flavor was dynamite with a moist banana cake! Read More
(7)
Advertisement
Rating: 4 stars
05/21/2011
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. Read More
(6)
Rating: 5 stars
10/15/2010
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!! Read More
(5)
Rating: 5 stars
02/09/2011
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! Read More
(4)
Advertisement
Rating: 4 stars
01/21/2013
Super rich and creamy and peanutty Read More
Rating: 4 stars
09/01/2013
This is a decent frosting recipe but be aware you can taste the shortening so if you aren't a fan you probably should steer clear. Additionally I wasn't about to dump a pound of confectioner's sugar in this thing without trying it first. I didn't really measure but since a pound of sugar would've been about 3 2/3 cups (per a google search anyway) I used nowhere near that amount. I would say I used at most 2 cups but think it was closer to 1 1/2. I'm not a fan of really sweet anything so I had hubs test it for me and he approved at about the 1 1/2 cup mark. If you love sweet frosting go right ahead and put it all in but that would not work for me. I used this to frost the Best Moist Chocolate Cake from here and it worked beautifully. Thanks for the recipe! Read More