2 cups oat flour (made by simply grinding oats until they are powder)
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup maple syrup
2 eggs, room temp
1 stick unsalted butter, melted
4 very ripe bananas, mashed
2 tablespoons greek yogurt
2 teaspoons vanilla
4 oz cream cheese, soft and cut into small chunks
1 6oz container plain nonfat greek yogurt
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 cup chopped pecans, toasted
Preheat oven to 350 degrees (F). Line the bottom of a loaf pan with
parchment paper and spray with non-stick spray.
In a medium bowl, sift together the oat flour, baking soda,
cinnamon and salt, set aside. In a separate large bowl, beat maple
syrup and eggs with a whisk until light and fluffy, about 5 minutes.
Add melted butter. Add mashed bananas, Greek yogurt, and vanilla.
Gently mix in dry ingredients. Pour batter into the lined loaf pan
and bake for 45 minutes to an hour, or when a cake tester comes
out with just a few crumbs sticking to it. Allow bread to cool
completely before slicing.
Place cream cheese and yogurt in a large bowl or the bowl of a
stand mixer fitted with the whisk attachment. Beat on medium
speed until light and fluffy and completely combined; about 2
minutes. Add the maple syrup and cinnamon and beat until
combined. Be sure there are no clumps of cream cheese left before
removing the frosting from the bowl.
When ready to serve banana bread, simply spread frosting on top,
and decorate with pecans. Refrigerate frosting until needed, and
frost cake right before serving.
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