Cream Cheese Frosting

• Cream cheese frosting complements sweet banana muffins with a light, tangy flavor and a rich, creamy texture. Beat cream cheese, butter and vanilla with a mixer, and add powdered sugar, 1/2 cup a time, beating after each addition, until the frosting has reached a spreadable consistency. If the frosting becomes too thick to spread, beat in milk, 1 tablespoon at a time. If you'd like, stir in chopped walnuts or pecans just before spreading the frosting on the muffins. Sprinkle a pinch of cinnamon over each frosted muffin for a flavorful garnish. Cream cheese frosting must be kept cool, so refrigerate frosted banana muffins if they won’t be eaten within four hours.

Peanut Butter Frosting

• Peanut butter and bananas add up to a flavorful combination that has been enjoyed by everyone from toddlers to poor college students to singer Elvis Presley. Peanut butter frosting, with the sugary sweetness of the peanut butter somewhat subdued by cream cheese, is a natural fit for banana muffins. Beat cream cheese, softened butter and smooth peanut butter until smooth. Add powdered sugar 1/2 cup at a time without stopping the mixer, beating until smooth and fluffy. Frost banana muffins with the mixture and sprinkle chopped peanuts or raisins on top, if you'd like.

Hazelnut Frosting

• Rich hazelnut spread across a banana slice turns an afternoon snack into a rich treat. Likewise, hazelnut frosting turns a plain banana muffin into an exquisite dessert. To make an extra-fluffy hazelnut frosting, beat butter that has been softened to room temperature until it is creamy, then add powdered sugar and continue beating. Add hazelnut spread, heavy cream and vanilla, continuing to beat the mixture until it incorporates enough air to become light and fluffy. Top the banana muffins with the frosting and garnish with white chocolate curls for even more richness.

Chocolate Frosting

• Turn your banana muffins into a sophisticated indulgence with a fudgelike chocolate frosting that hardens to a dark, shiny coating. Over low heat, stir sugar and milk in a saucepan until the sugar dissolves. Add dark chocolate chips and stir until they are melted and the mixture is smooth. Remove from heat and dip the top of each cooled muffin into the frosting, allowing the excess to drip off for about 10 seconds before returning the muffin to a wire rack. Allow the frosting to harden for approximately 10 minutes.