


The Bakers Kitchen makes a banana icing fruit that is absolutely heavenly mixed into icing or cake batter. www.thebakerskitchen.net.
That link only brings me to the main page. Do you have a link directly to the recipe?


The Bakers Kitchen makes a banana icing fruit that is absolutely heavenly mixed into icing or cake batter. www.thebakerskitchen.net.
That link only brings me to the main page. Do you have a link directly to the recipe?
It's not a recipe. It's an ingredient you add to your own buttercream icing. http://www.thebakerskitchen.net/icing_fruit.aspx Couldn't be easier!

Hmm... That icing fruit thing is interesting. I need it for this weekend, so I won't order now, but maybe in the future. I'd love to try it out!
I think I'll try the reduction thing. I've done that before with orange liqueur, so I don't know why I didn't think of it for this!
Thanks!



The bananas getting old is why I don't use real bananas. For example, in my Bananas Foster Cupcakes, I use the banana in the cupcakes and make the Bananas Foster sauce exactly like Brennan's, but leave out the banana. I was surprised to find that the sauce tasted exactly the same without the bananas. The more you reduce it, the less it tastes of any alcohol. If you can taste a little, after about 12 hours, it will be gone.


Adding the bananas to the SMBC sounds SOOOOO good!


Probably to late but this is a wonderful recipe. I have a little boy who always orders chocolate cake with banana. Just substitute banana cream pudding for the vanilla. This recipe does require refrigeration and not good for extremely hot days but so good. It can also be easily altered into a sugar free frosting by using sugar free pudding and sugar free whipped topping. http://allrecipes.com/recipe/whipped-cream-mousse-frosting/detail.aspx
Quote by @%username% on %date%
%body%