- 3/4 c. all purpose flour
- 3/4 c. whole wheat flour*
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 1/3 c. mashed, overripe banana (2–3 bananas)
- 3/4 c. sugar
- 2 eggs
- 1 1/2 tsp. vanilla
- 1/3 c. oil
- 1 c. cream cheese, softened (regular or low fat)
- 1/2 c. greek yogurt (I used Fage 2 %)
- 1/2 c. powdered sugar
* If you do not have whole wheat flour, substitute with 3/4 c. of all purpose flour.
- Preheat your oven to 350 F. Lightly grease a 9×5 loaf pan and line with parchment paper (so that it sticks). Set aside.
- In a large bowl, whisk together all of the dry ingredients so that they are evenly incorporated.
- In another bowl, mash the bananas with a fork or potato masher until it looks like puree. You could also do this with an electric mixer.
- Add the sugar, eggs, and vanilla and mix well to combine. Slowly stream in the oil.
- Combine the dry and wet ingredients and stir gently until all of the liquid is absorbed. Do not over mix (the bread will be tough). Add the batter to the prepared loaf pan.
- Bake in the center of the oven for about 50-60 minutes. The bread is done when a toothpick comes out clean when inserted.
- Transfer to a cooling rack. Cool completely before frosting.
- To make the frosting, beat together the cream cheese and greek yogurt until smooth. Sift in the powdered sugar to avoid any lumps. Mix well to combine. Taste the frosting and add additional powdered sugar if you like it sweet.
* This recipe will also make about 12 muffins. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.