About this recipe: This frosting is dreamy and a must for all banana fans. Spread on cakes, cupcakes or muffins of your choice. It is lighter than a buttercream frosting and made with real bananas.
I loved how easy this was. I made it for my husbands birthday cake and it was awesome! I left out the rum and added vanilla and I think maybe cutting down on the milk maybe to 3/4 cup or maybe 1/2 cup. I would like it a little thicker. But overall it was real tasty! - 14 Nov 2001 (Review from Allrecipes US | Canada)
I used this recipe to top my son's cupcakes for his second birthday. I cut the milk in half as suggested and left out the rum, using about 2 teaspoons of vanilla instead. I also refrigerated the frosting until right before serving so it would remain thick enough not to slide off the cupcakes. My husband loved the frosting as did my son. - 22 Aug 2004 (Review from Allrecipes US | Canada)
Tastes like banana cream pie!! I was so glad to have found this recipe since all other frosting/icing recipes called for confectioners sugar, which I didn't have at the time. I used it on the Banana Cake II recipe, to which I added chocolate chips, and it was wonderful! Tips: I used rum extract instead of straight rum. A large wisk makes "folding in" very easy. Quick and easy to make. Thanks Cyndi! - 24 Sep 2002 (Review from Allrecipes US | Canada)