Chocolate banana birthday cake

Serves: 12

Time to make: 55 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 ¼ cups soft brown sugarlight brown cane sugarX

1 cup reduced-fat spread, suitable for baking

2 eggs

1 ½ cups self-raising flour

1 tablespoon cocoa powder

2 medium bananas, mashed

¼ cup plain low-fat yoghurt

¼ cup dark chocolate bits

IcingFrostingX

4 tablespoons dark chocolate chips

3 tablespoons icingfrostingX sugar

½ cup plain low-fat yoghurt

banana slices or seedless grapes, to decorate

fresh mint, to decorate

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Instructions

Stay Awake

1 Grease and line a 20-23cm round tin with greaseproof paper. Preheat oven to 180ºC.

2 Cream sugar and spread together. Beat in eggs. Fold in flour and cocoa powder.

3 Add mashed bananas and yoghurt. Stir in chocolate bits. Spoon into prepared tin. Bake for 35 minutes. Cool for 5 minutes before removing from pan.

4 To make icing, melt chocolate. Cool slightly. Mix icing sugar and yoghurt together. Mix chocolate into yoghurt. Use immediately to top the cake or cupcakes. Decorate with fruit and mint.

Variations

This mixture will make 12 small cupcakes, which will only need baking for 25-30 minutes.

HFG tip

Use a reduced-fat spread with no less than 60 per cent fat to ensure no difference in taste or texture.

Remember, a dish like this is an occasional treat rather than an everyday meal.

Nutrition Info (per serve)

Calories 265 cal

Kilojoules 1110 kJ

Protein 4 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 26 g

Dietary fibre 1 g

Sodium 80 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.