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Banana cake with maple cream cheese frosting 

A delicious and easy to make banana cake that’s refined sugar free and made with whole wheat flour and it's topped with a light maple cream cheese frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 slices


  • 2 medium ripe bananas
  • 2 eggs
  • 3/4 cup coconut sugar
  • 2 Tbsps. maple syrup
  • 1/2 cup coconut oil melted and cooled
  • 1/2 cup low fat buttermilk room temperature
  • 2 teaspoons pure vanilla
  • 1 1/4 cup whole wheat pastry flour
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt


  • 4 oz light cream cheese Room temperature
  • 1/4 cup butter half a stick, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla bean paste or pure vanilla
  • 1 Tbsp. maple syrup


  1. Grease an 8x8 pan and line with parchment paper. Preheat the oven to 350 degrees,
  2. For the cake, mash the bananas in a large bowl. And eggs, coconut sugar, and maple syrup and whisk well until well combined and the sugar is dissolved. Whisk in remaining wet ingredients. Add dry ingredients to the bowl (I add them on top and mix then slightly together before whisking with wet). Combine the dry with the wet. Pour into prepared pan.
  3. Bake for 25-27 min or until toothpick comes out clean. Cool completely.
  4. For frosting, add the cream cheese and butter to a stand mixer and beat until pale and fluffy, 2-4 minutes. Add in powdered sugar in two batches and mix to combine. Add in maple syrup and vanilla bean paste and whisk on high until fluffy.
  5. Frost cake with desired amount of frosting. There may be some extra.
  6. Top with sprinkles. Enjoy!