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Skinny Banana Cake with Maple Frosting Recipe


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     Skinny Banana Cake with Maple Frosting

Category   Desserts - Breads
Sub Category   None
Servings   1 loaf cake
Preptime   60 min

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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