Banana Frosting

For the best taste, the banana should be well beyond the stage where you’d slice it into cereal.

1 small, very ripe banana (with many brown spots on the skin)

1 tablespoon dark rum

1⁄8 teaspoon salt

6 tablespoons unsalted butter, at room temperature

4 to 41⁄2 cups confectioners’ sugar

• Mash the banana, rum, and salt in a large bowl with a fork until pureed.
• Add the butter and beat with an electric mixer at medium speed until smooth and creamy, about 2 minutes.
• Add 31⁄2 cups confectioners’ sugar and beat well. Stir in the remaining confectioners’ sugar in 1⁄4-cup increments with a wooden spoon until a soft, spreadable frosting forms (usually about 1⁄2 cup additional confectioners’ sugar).

Makes enough frosting for a two-layer cake or a 13 x 9-inch sheet cake (can be doubled for 3-layer cakes)