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🍰 Banana Bread with Cream Cheese Topping

320 kcal · 30 min

Ingredients

• 3 ripe bananas
• 4 tbsp rapeseed oil
• 1 egg (size M)
• 100 g raw cane sugar
• 1 vanilla pod (pulp)
• 180 g spelt wholemeal flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch salt
• 900 g cream cheese (double cream stage)
• 1 vanilla pod (pulp)
• 50 g powdered sugar
• 1 organic lemon (zest)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat. Mash the bananas thoroughly with a fork until smooth. Stir in the oil, the egg, the seeds from one vanilla pod, and the sugar until well combined.
2. 2. Add the flour, baking soda, baking powder, cinnamon, and salt to the banana mixture. Stir carefully until a smooth, uniform batter forms.
3. 3. Pour the batter into a greased springform pan. Bake for about 30 minutes until golden brown. Remove from the oven and let it cool down completely.
4. 4. For the topping, beat the cream cheese until smooth together with the seeds from one vanilla pod, the powdered sugar, and the lemon zest. Spread the cream evenly over the cooled banana bread. Refrigerate for at least three hours to let it set.

Nutrition per serving

• kcal: 320
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 24 g