Have you ever had anything that was “cake batter” flavored? I think the first time I saw this flavor was at a frozen yogurt shop in college. (Side note: remember when frozen yogurt was just starting to be a big fad? Now there are shops everywhere! Many of which are within walking distance to each other :-O ) Unsure of what cake batter was supposed to taste like, I took a small sample. I don’t remember exactly how it tasted, other than that it was too sweet for my taste buds :-/
Well, fast-forward to now: I have a nice yummy cake batter frosting recipe to share that’s actually healthy, and only contains three ingredients! And it’s still very sweet 
(below, spread on top of a dessert pancake for one)
Cake Batter Frosting (adapted from here)
- One medium-large-ish banana
- 6 +/- 2 tablespoons cashew butter (can sub other nut butters, but cashew butter will make it taste the most like cake batter)
- 1/2 tsp vanilla
The actual recipe is super easy: simply dump all ingredients into a blender, and blend until smooth. Add some rainbow sprinkles and mini chocolate chips to make it look more festive. Some other ingredients you may consider adding to make it taste more like “cake batter” are a bit of flour and baking soda, or butter extract (I have no idea what butter extract tastes like, but have read that it can make things taste more cake batter-y, and it’s also supposed to be vegan?!)
While the sprinkles and chocolate chips are optional, I highly recommend them The sprinkles just make it more fun to eat, and the chocolate chips provide a nice bitterness to cut the sweetness of the frosting. In addition, the frosting will turn brown when stored in the fridge overnight, I believe due to oxidation of the bananas, so this frosting looks best the day it’s made – feel free to cut the recipe in half if needed. As you may be able to tell from the photos, its consistency is also thinner than traditional frosting – almost like it’s actual cake batter. Of course, that didn’t stop me from devouring most of it in one sitting 
