Healthy Banana Cake with Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 Bananas, medium-size ripe

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 6 tbsp Maple syrup

• Pasta & Grains

  • 3/4 cup Quick oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Confectioners' sugar
  • 1 1/2 tsp Vanilla
  • 1 1/4 cup Whole wheat flour, white

• Dairy

  • 4 oz Cream cheese, low fat
  • 5/8 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 2 large eggs
• 1/2 cup (115 g) plain Greek yogurt
• 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
• 6 Tbsp (90 ml) maple syrup
• 1 tsp vanilla extract
• 3/4 cup (60 g) quick oats
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 1/4 cup (150 g) white whole wheat flour
• Optional add-ins: 1/2 cup (80 g) chocolate chips/dried fruit/nuts/etc.
• 4 oz (112 g) low fat cream cheese
• 2 Tbsp (30 g) plain Greek yogurt
• 1/2 cup (60 g) confectioners’ sugar*
• 1/2 tsp vanilla extract

Directions

• Preheat your oven to 350ºF (176ºC) and prepare an 8x8 (20 x 20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
• In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, and vanilla, mixing until smooth.
• Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If youre adding any mix-ins, fold them in now.
• Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 35 - 40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
• Once the cake is cool, prepare the frosting by beating the cream cheese, yogurt, sugar, and vanilla in a small bowl. Spread it on top of the cooled cake prior to slicing. Store the bread in a covered container in the fridge for up to 7 days, or freeze it (unfrosted) for up to 3 months.