Ingredients
Banana Cake
- 90 grams all-purpose flour, spooned and leveled
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 125 grams ripe banana, or applesauce or pumpkin, mashed
- 78 grams maple syrup
- 1 large egg, room temperature
- 56 grams Greek Yogurt, room temperature
Cinnamon Cream Cheese Frosting
- 227 grams cream cheese
- 37 grams 2 tbsp maple syrup
- 1/2 tsp cinnamon
Method
Banana Cake
- Preheat the oven to 350F (177C) convection and grease and line three 4 inch pans (or 1-2 6-inch pans) with baking spray and parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt and set aside.90 grams all-purpose flour spooned and leveled, 1/2 tsp cinnamon, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- In another bowl, whisk together the banana, maple syrup, egg and yogurt, until they’re completely smooth.125 grams ripe banana or applesauce or pumpkin, mashed, 78 grams maple syrup, 1 large egg room temperature, 56 grams Greek Yogurt room temperature
- Add the dry ingredients to the wet ingredients and fold just until they’re combined.
- Distribute the batter evenly into the three pans, about 4 oz per pan and bake for approximately 18-20 minutes, until the center springs back when you press on it.
Cinnamon Cream Cheese Frosting
- Use an electric mixer, at high speed, to cream the cream cheese until it's fluffy. Add the maple syrup and cinnamon and beat until it's well combined.227 grams cream cheese, 37 grams 2 tbsp maple syrup, 1/2 tsp cinnamon
- Spread 1/4 of the frosting on the first layer, repeat with the second layer and refrigerate for 30 minutes.
- Then use the second half of the frosting to frost the outside.
Nutrition
Serving: 1gCalories: 1647kcalCarbohydrates: 192gProtein: 37gFat: 84gSaturated Fat: 48gPolyunsaturated Fat: 27gCholesterol: 418mgSodium: 1890mgFiber: 6gSugar: 95g