Ingredients
The following ingredients have 16 Servings
- 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.
- 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
Instruction
- 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.
