Banana Bread with Cream Cheese and Maple Syrup Frosting
Servings: 8 slices
Ingredients
Cake:
- 2 medium sized very ripe bananas (mine weighed 235g peeled)
- 50ml (3 tbsp + 1 tsp) vegetable oil
- 2 tablespoons maple syrup
- 2 small eggs (mine weighed 114g in their shells)
- 1 teaspoon vanilla extract
- 100ml (¼ cup + 3 tbsp) almond milk (see notes)
- 50g (½ cup) ground almonds (see notes)
- 100g (⅚ cup) spelt flour (see notes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
Frosting
- 100g (3½ oz) cream cheese
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- almonds (to sprinkle) - optional
Instructions
Cake:
- Pre-heat the oven to 175°C.
- Grease and line a loaf pan (mine is 26cm x 13cm).
- In a large bowl, mash the bananas well.
- Add the oil, maple syrup, eggs, vanilla and milk, and 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
- If you would like to use regular flour, just do a straight swap with the spelt flour.
- You can omit the ground almonds and just add extra regular/spelt flour.
- You can use any milk you like with a straight swap.