Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting

Ingredients

1. 1/2 cup Coconut oil, melted
2. 1/2 cup + 2 tablespoons packed Dark Brown Sugar
3. 2 large Eggs, at room temperature
4. 2 teaspoons Vanilla Extract
5. 1 1/2 cups Whole-Wheat Flour
6. 1 teaspoon Baking Soda
7. 1/2 teaspoon Cinnamon
8. 1/2 teaspoon Salt
9. 1/2 cup 2% Vanilla Bean Greek yogurt
10. 1/4 cup Unsweetened Almond Milk
11. 3 large VERY RIPE Bananas, smashed

For the Frosting:

1. 1/2 cup 2% Vanilla Bean Greek Yogurt
2. 4 ounces Cream Cheese, very soft
3. 1 teaspoon Vanilla Extract
4. 1/2 cup Confectioners' Sugar, Sifted
5. 1/4 cup + 2 tablespoons Unsweetened Cocoa Powder, Sifted
6. 1/2 teaspoon Cinnamon

Instructions

1. Preheat oven to 350 degrees (F). Grease an 8x8 inch baking pan; set aside.
2. In a large bowl whisk together the melted coconut oil and brown sugar. Beat in the eggs and vanilla; mix well.
3. In a separate bowl combine the flour, baking soda, cinnamon, and salt; stir the dry mixture into the wet mixture just until combined. Gently fold in the greek yogurt, almond milk, and mashed banans. Spread the batter evenly into the prepared pan.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for at least 15 minutes before removing to a wire rack to cool completely.

For the Frosting:

1. In a large bowl beat together the Greek yogurt, cream cheese, and vanilla extract; beat well, until there is no lumps in the mixture.
2. Place a fine-mesh strainer over the mixture and sift in the sugar, cocoa powder, and cinnamon. Taste and add more sugar if needed/desired.
3. Place frosting in the fridge for 20 minutes before frosting the cooled cake. Cut into squares and serve at once, or store in the fridge until needed.
4. Spread on cupcakes.

For more detail bakerbynature