Instructions

• If the 4 ounces cream cheese is not already softened, let it sit at room temperature until soft enough to cut into small chunks. Place the cream cheese chunks and the 6 oz container plain, non-fat Greek yogurt in a large bowl or the bowl of a stand mixer fitted with the whisk attachment.
• Beat on medium speed until the cream cheese and yogurt are light, fluffy, and completely combined, about 2 minutes. Scrape the sides and bottom of the bowl as needed and confirm there are no clumps of cream cheese remaining.
• Add 1 1/2 tablespoons maple syrup and 1/2 teaspoon cinnamon to the bowl. Beat on medium (or medium-low) speed until smooth and fully incorporated, scraping the bowl once more to ensure even mixing.
• Transfer the frosting to a covered container and refrigerate until ready to use.
• When the banana bread is ready to serve (bread should be fully cooled), spread the chilled frosting evenly over the top and sprinkle with 1/2 cup chopped pecans (toasted first if preferred). Frost the bread right before serving.