Healthy Banana Bread with Maple Syrup Cream Cheese Frosting
Looking for a healthy banana bread that still feels like a treat? This easy spelt flour banana bread with cream cheese and maple syrup frosting is naturally sweet, low in fat, and completely free from refined sugar. It’s soft, moist, and made with simple, wholesome ingredients, perfect for breakfast, an afternoon snack, or even a light dessert. If you love banana bread but want a healthier version that doesn’t compromise on flavour, this recipe is a must-try.
Banana bread with cream cheese and maple syrup frosting
If you’re looking for an easy banana bread recipe that feels like a treat but is a little kinder to your body, this banana bread with cream cheese and maple syrup frosting is a lovely option. It’s soft, naturally sweet, and made with simple, wholesome ingredients. Plus, it’s low fat and completely free from refined sugar, making it a healthier banana bread alternative.
There’s something so comforting about homemade banana bread. It’s one of those versatile bakes that works any time of day — whether you enjoy a slice with your morning coffee, as an afternoon snack, or even as a light, wholesome dessert. This version, topped with its creamy maple frosting, feels a little extra special without being complicated to make. Whether you’re baking for yourself, your family, or to share with friends, this banana bread recipe always goes down well.
A healthier banana bread
What makes this banana bread a healthier choice is the balance of natural ingredients. Instead of butter, I’ve used just a small amount of vegetable oil. The main sweetness comes from overripe bananas, which add moisture and natural sugar, supported by just a small drizzle of pure maple syrup. The result is a lightly sweet banana bread that doesn’t rely on refined sugar to taste delicious.
Even the cream cheese frosting follows this healthier theme. It looks indulgent and creamy but is simply sweetened with maple syrup. There’s no icing sugar in sight. The cream cheese and maple syrup frosting provides just enough natural sweetness to complement the moist banana cake, without overpowering it.
This recipe is perfect if you’re aiming to reduce your intake of refined sugar or are simply craving something a little lighter yet satisfying. The natural sweetness from ripe bananas combined with the smooth, creamy maple frosting makes this banana bread feel like a proper dessert — but made with ingredients you can feel good about eating.
Easily adapted banana bread recipe
One of the best things about this banana bread with cream cheese and maple syrup frosting is how wonderfully adaptable it is. It’s the kind of recipe you can make your own, using what you already have in your kitchen pantry.
I used spelt flour in my banana bread, which gives a soft, tender crumb. But if you don’t have spelt flour, plain (all-purpose) flour works just as well as a direct swap. I also added ground almonds for a little extra moisture and subtle richness, but they’re completely optional. You can leave them out and simply add a little more flour instead.
The milk is equally flexible. I used almond milk, but you can use oat, soy, dairy, or whatever milk you usually have on hand. This is a very forgiving banana bread recipe that doesn’t rely on specific ingredients to succeed.
Another thing I love about this recipe is its simplicity. There’s no need for fancy equipment, just a couple of bowls, a whisk or spoon, and a loaf tin. It’s a straightforward, mix-and-bake banana bread that still looks and tastes like a little treat.
The texture and flavour of healthier banana bread
This banana bread strikes a lovely balance between being fairly dense and wonderfully moist, making every bite satisfying without feeling heavy. Because it contains less fat and no refined sugar, the texture is noticeably different from traditional banana breads. The absence of refined sugar results in a denser crumb that remains moist and tender thanks to the natural sugars in overripe bananas and the addition of almond milk. This more compact crumb creates a banana bread that feels substantial and hearty, but without any greasiness or heaviness.
The banana flavour comes through beautifully without being overpowering. It’s gentle and comforting — the perfect background note that allows subtle warming spices and the slight nuttiness from spelt flour and ground almonds to shine through. The sweetness level is just right, naturally mellow and balanced, so the bread isn’t cloyingly sweet, making it ideal for those who prefer desserts that aren’t too sugary.
Maple syrup frosting
Topping it off is the smooth maple cream cheese frosting, which adds a creamy, lightly sweet layer. This frosting transforms the banana bread into a real treat, elevating it beyond a simple loaf without pushing it into overly sweet territory. Unlike traditional frostings made with icing sugar, which can sometimes be overly sweet and powdery, the use of maple syrup provides gentle, natural sweetness that beautifully complements the tanginess of the cream cheese.
Maple syrup adds subtle depth with its rich, caramel-like notes, making the frosting feel indulgent yet wholesome. It also keeps the frosting smoother and less grainy than powdered sugar, resulting in a luscious texture that melts in your mouth. This balance of creamy tang and natural sweetness makes the frosting a perfect finishing touch, enhancing the overall flavour without overwhelming the delicate banana bread beneath.
If you prefer a more classic frosting, you can easily substitute maple syrup with icing sugar or powdered sugar. Keep in mind this will increase sweetness and change the texture slightly, making it thicker and more traditional. Another natural alternative is honey, which works well in place of maple syrup. Honey tends to be a bit sweeter, so you might want to use slightly less than the maple syrup amount to keep the frosting balanced. Honey will add its own unique floral notes, giving the frosting a different but equally lovely flavour.
Either way, the frosting adds that delicious creamy layer that makes this banana bread feel extra special.
Serving suggestions and storage tips
The loaf yields around 8 to 10 generous slices. I tend to slice mine quite thick, perfect for a substantial snack or dessert that really satisfies. If you prefer, you can cut thinner slices to stretch it further. Thinner slices make the banana bread feel lighter and more delicate, ideal as a subtle accompaniment to a cup of tea or coffee. It’s wonderful for breakfast, afternoon tea, or a simple treat anytime you want something comforting but not too heavy.
This banana bread also pairs beautifully with fresh fruit, a dollop of yoghurt, or a drizzle of extra maple syrup if you want to add a little extra sweetness. For a more indulgent option, try serving it with a scoop of vanilla ice cream or whipped cream.
In terms of storage, the banana bread keeps well at room temperature, covered loosely with foil or in an airtight container, for up to three days. For longer storage, freezing is a great option. Wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer bag. Frozen banana bread will keep for up to three months. When you want to enjoy it, simply thaw slices at room temperature or warm them gently in the oven or microwave for that freshly baked feel.
Freezing also works well if you want to prepare the loaf in advance or bake extra to have on hand for busy days. It’s a handy way to enjoy this moist, flavourful banana bread anytime without worrying about it going stale.
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Banana Bread with Cream Cheese and Maple Syrup Frosting
Ingredients
Cake:
- 2 bananas - large, very ripe (mine weighed 235g peeled)
- 50ml (3 tbsp + 1 tsp) vegetable oil
- 2 tbsp maple syrup
- 2 small eggs (mine weighed 114g in their shells)
- 1 tsp vanilla extract
- 100ml (¼ cup + 3 tbsp) almond milk (see note 1)
- 50g (½ cup) ground almonds (see note 2)
- 100g (⅚ cup) spelt flour (see note 3)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
Frosting:
- 100g (3½ oz) cream cheese
- 3 tbsp maple syrup
- 1 tsp cinnamon
- almonds to sprinkle (optional)
Instructions
Cake:
- Pre-heat the oven to 175°C (350℉).
- Grease and line a loaf pan (mine is 26cm x 13cm (10" x 5").
- In a large bowl, mash the bananas well.
- Add the oil, maple syrup, eggs, vanilla, and milk. Whisk to combine.
- Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon, then whisk just until everything comes together.
- Pour into the pan and bake for around 45–50 minutes until an inserted skewer comes out clean.
- Remove from the oven and allow to cool completely.
Frosting:
- Whisk or mix the three ingredients together until nice and smooth. If you prefer it a little sweeter, just add more maple syrup.
- Spread the frosting over the cake and sprinkle with some roasted almonds. Slice and enjoy!
Notes
- You can use any milk you like with a straight swap.
- You can omit the ground almonds and just add extra regular or spelt flour.
- If you would like to use regular flour, you can do a straight swap with the spelt flour.
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