For the cake:
- 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.
For the frosting:
- 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
- Preheat your oven to 350ºF (176ºC) and prepare an 8×8 (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 you’re 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.
* Feel free to add more sugar to the icing if it isn’t sweet enough for you. Just mix it in by the spoonful until it reaches your desired level of sweetness.
Keywords: banana bread, chocolate chip, cream cheese, dessert, frosting, Greek yogurt, healthy, recipe, snack