Easy Banana Buttercream


Usually, I’m not CRAZY for American buttercream because of how overly sweet it is, but for this recipe…I think I could make the exception. :) The important thing to note is, to always use good butter with at least an 80 percent butterfat content. I like to use Darigold’s Chef’s Choice Salted Butter. It’s affordable and you can find it in most grocery stores. It’s a European style churned butter and most European butter runs up to 82 percent butterfat content. That’ll ensure that your frosting is nice and creamy!!


2 cups of softened, salted butter

1 fork mashed ripened banana(NOT BROWNED)

5 cups of sifted powdered sugar

1/4 tsp of lemon juice powder(or 1-2 tsp of fresh lemon juice)

2 tsp of banana extract

1 tsp of vanilla extract

1 tsp of room temperature, heavy cream

Take your softened butter and add it into your stand mixer fitted with the paddle attachment. Beat on medium high for 6 minutes, scraping occasionally. Stop the mixer, and add in your mashed bananas, lemon juice powder, banana extract, and vanilla extract. Continue to beat for 1-2 more minutes. It’s okay to see small chunks of banana in it. I think that’s a good thing! :) Stop to scrape the bowl. Turn speed to “stir”, and add in your powdered sugar by the cup. Once fully incorporated, turn the speed up to medium and beat until smooth..about 2 more minutes. Add in your heavy cream if you want it slightly creamier.

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My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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14 Responses to “Easy Banana Buttercream”

  1. Susan
    December 23, 2015 at 5:12 AM #

    How 2 adjust the recipe for a two layer cake

  2. leelaw
    November 23, 2015 at 1:29 AM #

    5 cups of sifted powdered sugar actually is how many g ? is that powdered sugar inside still got tiny sugar ? after i add in powdered sugar n try it, taste nice but mouth got crushed sugar sounds.. LOL… pls advised.

  3. Mako
    October 12, 2015 at 8:13 PM #

    I totally loved this!! I use to bake banana cupcakes and always top them with chocolate ganache, but I tried them with this banana buttercream and… OH GOD! Thank you very much for sharing!

  4. Marie
    August 12, 2015 at 1:36 PM #

    Hi I have to make this buttercream for about 50 cupcakes…..what would be the measurements??? pls help!!
    Thank you

  5. imelda
    August 25, 2013 at 4:14 PM #

    I have to make the buttercream a day before I put the cake together will the banana start to turn the icing brown?

    • August 29, 2013 at 9:30 PM #

      It shouldn’t brown if you add the lemon juice powder. Maybe try adding in some freshly squeezed lemon juice at the end if you don’t have the powder?

  6. August 7, 2013 at 1:55 AM #

    When do you add the heavy cream?

    • August 10, 2013 at 9:33 AM #

      You can add the heavy cream at the end, after you’ve incorporated all of the powdered sugar. It’s really optional. It helps make the buttercream more creamier.

  7. August 6, 2013 at 9:07 AM #

    Can I omit some icing sugar and the banana extract. I don’t have banana extract at home. And I’m baking a cake for today. Please reply ASAP.

    • August 6, 2013 at 9:14 AM #

      Yes, you can! It just gives it a stronger banana flavor with the extract. And don’t try to add an extra banana…it’ll make your buttercream a soupy mess!

  8. June 20, 2013 at 10:08 PM #

    Yay! Let me know how it goes! You can also add in some softened cream cheese to reduce the sweetness even more! :)


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