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Banana Bread with Cream Cheese and Maple Syrup Frosting

Course: Cake
Cuisine: American
Servings: 8 slices



  • 2 medium sized very ripe bananas (mine weighed 235g peeled)
  • 50ml vegetable oil
  • 2 tablespoons maple syrup
  • 2 small eggs (mine weighed 114g in their shells)
  • 1 teaspoon vanilla extract
  • 100ml almond milk (see notes)
  • 50g ground almonds (see notes)
  • 100g spelt flour (see notes)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg


  • 100g cream cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • almonds (to sprinkle) - optional



  • 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 and inserted skewer comes out clean.
  • Remove from the oven and allow to cool completely.


  • 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!


  • If you would like to use regular flour, just do a straight swap with the spelt flour.
  • You can omit the almond flour and just use regular/spelt flour. 
  • You can use any milk you like with a straight swap.