Banana Sunbutter Frosting (dairy and nut-free)

I wanted to share a recipe from my old blog today, that could be added to our pumpkin muffins, baby’s first birthday cake, or any other treat as a healthier, allergen-safe alternative!

The sooner you make this before serving, the better 🙂

Banana Sunbutter “Frosting”


  • 1 cup sun butter (I use organic, be sure to read ingredients and avoid added sugars)
  • 1 can coconut “cream” (let a can of full fat coconut milk sit in the fridge overnight and scrape the cream only off the top, set water aside or toss)
  • 3/4 teaspoon vanilla
  • A pinch of sea salt
  • 1 small ripe banana
  • 1-2 TBSP maple syrup, optional (I use grade B ).

Place all ingredients in stand mixer with paddle attachment (hand held mixer works fine too) and whip up until real creamy and fluffy. I added a small squeeze of fresh lemon juice to preserve it overnight. Whip again right before using or add to pastry bag or ziplock bag to pipe it on top of cupcakes/muffins. Enjoy!!!

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