Banana Filling And Icing Recipes

Steps:

• Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.

Steps:

• Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.

Steps:

• Beat cream until stiff.
• Add sugar.
• Fold in bananas, vanilla, and salt.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.