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!!!