Banana Bread with Cream Cheese and Maple Syrup Frosting
Servings: 8 slices
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
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
- 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.
