Wednesday, January 12, 2011

Butternut banana frosting

1/4 c. butter
1/8 t. salt
1/2 c. mashed banana
1/4 t. white vinegar
3 1/2 c. sifted powdered sugar
chopped pecans, toasted-optional- for topping

Cream butter w/ salt.
Combine banana and vinegar in another bowl. Add banana mixture to butter mixture alternately with sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired.

To toast nuts, spread out in a single layer on baking sheet. Toast in a 350* oven, stirring occasionally, for 10-15 minutes. Or toast in ungreased skillet over medium heat, stirring until golden brown & aromatic

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