1. In a medium bowl, whisk together banana pudding mix and cold milk until thickened, about 2–3 minutes. Let it set for 5 minutes.

2. In a chilled mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and salt using an electric mixer until stiff peaks form (about 3–5 minutes).

3. Gently fold the prepared pudding into the whipped cream using a spatula. Add the mashed banana at this stage if using.

4. If desired, fold in a drop or two of yellow food coloring for enhanced appearance.

5. Give the mixture one final short whip (10–15 seconds on low) to combine fully while keeping it airy.

6. Chill the frosting in the fridge for 30 minutes before using to firm it up and deepen the flavor.

7. Transfer to a piping bag and frost cupcakes, cakes, or cookies as desired.

8. Store any leftovers in an airtight container in the fridge for up to 3 days.