A bowl of fluffy Banana Buttercream Frosting with a spatula, ready to spread on a layer cake.

You know what doesn’t get enough love? Banana desserts. Sure, banana bread’s having its moment (again), but banana frosting? Criminally underrated.

Well, buckle up, buttercream fans, because this Banana Buttercream Frosting Recipe is about to blow your socks off. It’s light, creamy, ultra-fluffy, and bursting with that nostalgic banana flavor—but with a grown-up twist (spoiler alert: no mushy bananas here). Whether you’re frosting a three-layer birthday cake or just “taste testing” with a spoon in your kitchen—no judgment—this one’s for you.

The Banana Secret? No Bananas.

Let’s get this out of the way: there are zero real bananas in this Banana Buttercream Frosting. And that’s a good thing.

Instead, we’re using banana extract, which gives you that sweet, fruity flavor without the added moisture or weird texture ripe bananas bring to the frosting party. Plus, banana extract = shelf stable = always ready to roll when the craving hits. I used McCormick, but you can try OliveNation or Amoretti if you’re feeling fancy.

Honestly, if you’re wondering how to make banana buttercream frosting that’s smooth, stable, and pipes like a dream—this is the trick.

Why You’re Gonna Love It

Besides the fact that it tastes like a banana milkshake met a cupcake and fell in love, here’s why this banana buttercream frosting recipe for cake (or cupcakes, brownies, cookies, spoon—again, no judgment) is about to become a staple in your kitchen:

Ready in under 10 minutes. Seriously. It’s a weekday-frosting miracle.
Pipes like a pro. Whether you’re swirling on cupcakes or frosting a cake, it holds shape beautifully.
No weird additives. Just good ol’ butter, powdered sugar, banana extract, and a splash of cream.

You can pair it with chocolate cupcakes (hello, banana split vibes), layer it on a banana cake for that banana-on-banana action, or get wild and frost brownies, cookies, or even cinnamon rolls with it.

Or—and I’m just putting this out there—slather it between graham crackers. Trust me.

Key Ingredients (AKA, Why This Works)

Unsalted butter – This is the creamy, buttery base that gives the frosting its fluffy texture and natural pale yellow hue. Let it sit out at room temp for at least 30 mins before mixing—cold butter = sad frosting.
Powdered sugar – For sweetness, structure, and that dreamy, cloud-like finish.
Banana extract – The MVP of this frosting. Gives all the flavor, none of the mush.
Heavy cream – Just a splash gives it that ultra-smooth, velvety finish.
Salt – Don’t skip it! Even frosting needs balance, and a pinch of salt is your secret weapon against tooth-aching sweetness.

Want to make it dairy-free? Sub in a good plant-based butter and your favorite non-dairy milk. Easy.

So… How to Make Banana Buttercream Frosting?

Honestly, it couldn’t be easier.

Cream your butter like you mean it. Get it light and fluffy—about 5 minutes in your stand mixer. This is what gives the frosting structure and airiness.
Add powdered sugar in batches. Go slow unless you want a sugar cloud to coat your kitchen. Trust me.
Mix in banana extract and salt. Boom—flavor city.
Add cream until it’s juuuust right. You want it thick, but not stiff. Smooth, but not runny. Basically Goldilocks frosting.

Now you’ve got a big bowl of dreamy, fluffy, banana-scented magic ready to make your cakes sing.

Baker Tips from Someone Who’s Frosted… A Lot

Use room temperature butter. This is not a drill. Cold butter = lumpy frosting. Nobody wants that.
Start slow with the mixer. Unless your kitchen needs a powdered sugar snowfall.
Too thick? Add cream, ½ teaspoon at a time.
Too thin? Toss in a spoonful of powdered sugar until it’s just right.
Want a little twist? Add a dash of vanilla or almond extract. Boom—flavor explosion.

What to Frost With Your New Favorite Buttercream?

Oh, let me count the ways…

A big, bold banana cake (obviously).
Vanilla cupcakes that need some flair.
Chocolate cupcakes (hello, flavor bomb).
A scoop on top of warm banana bread. Yeah, I said it.
Sandwiched between cookies, swirled on brownies, or piled onto cinnamon rolls.

Basically, this banana buttercream frosting for cake is ready to level up anything sweet.

So, next time you’re craving something different from the usual vanilla or chocolate frosting routine, whip up this banana buttercream frosting recipe and bring the banana party to your kitchen. It’s fast, fun, and a total crowd-pleaser.

Got a banana lover in your life? Tag them. Make this for them. Or just eat it solo with a spoon while watching baking shows. I won’t tell.