Banana Bread With Cream Cheese & Maple Vanilla Bean Icing

Total Time


  • 1 cup whole wheat flour 
  • 3/4 all- purpose flour 
  • 1  1/2 tsp baking soda
  • 3/4 tsp kosher salt 
  • 3 large eggs
  • 1 tbsp hemp hearts
  • 1 tbsp chia seeds
  • 1  1/3 cup of sugar 
  • 2 tsp cinnamon 
  • 2 tbsp Greek yogurt 
  • 1 tsp vanilla extract or vanilla paste 
  • 1 cup mashed bananas (about 2 large)
  • 3/4 cup vegetable oil  (I used Canola)


  • 2 packs cream cheese ( 1 light and one regular)
  • 1/2 cup  + 2 tbsp maple syrup 
  • 1/2 tsp  vanilla bean ( from pod or paste) 


Preheat your oven at 350 and coat at 9x5x3″ loaf pan with nonstick spray.

On a medium bowl, Mix flours, cinnamon, salt,  and baking soda. Whisk eggs, Greek, yogurt, sugar oil, vanilla extract and bananas in a large bowl until smooth.

Add dry ingredients to banana mixture and stir until combined, being careful not to over mix. A few flour specks are ok. Pour batter into the loaf pan and bake until a tester inserted on the center of bread comes out clean, about 60- 65 minutes. While the banana bread bakes, in a stand or hand held mixer, mix all icing ingredients until smooth and set aside.

When the bread is ready, transfer to a wire rack and let cool for 10 minutes. Run a knife around the sides of the pan to release the bread. Turn out onto rack and let cool completely before icing with the maple vanilla bean icing.

Store airtight at room temperature. 

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