1-1/4 lb butter or margarine
juice of 1-1/2 fresh lemons
3 bananas
4 1/8 lb powdered icing sugar
1 teaspoon Salt
Cream butter at medium speed until light and fluffy, about 3 minutes Add sifted sugar and salt to creamed mixture. Mash bananas, mix with lemon juice and add to creamed mixture. Spread on cooled cakes.
Enough to cover 6 (2 layer) 9 inch cakes, about 1-3/4 cups per cake. or 13 dozen cupcakes, 1 tablespoon per cupcake.