Baby banana pineapple cakes
Gluten-free banana cakes with chocolate chip and walnuts and topped with dried pineapple flowers.
Serves: 14
Time to make: 55 mins , plus 2 hours for the pineapple flowers (cooking and cooling).
Hands-on time: 30 mins
Ingredients
- Cakes
- ½ cup reduced-fat spread
- ½ cup sugar
- ½ teaspoon ground cinnamon
- 3 eggs
- 1¼ cups self-raising flour
- 1 cup mashed banana
- ¹/³ cup apple sauce
- ¹/³ cup dark chocolate chips
- ¼ cup walnut pieces
- Topping
- 2 tablespoons very low-fat soft cheese (we used Philadelphia Light)
- 6 tablespoons low-fat plain yoghurt
- 14 pineapple flowers
Instructions
1 Preheat oven to 180°C. Line a 14-hole muffin tin with paper cases. Cream reduced-fat spread, sugar and ground cinnamon with an electric beater. Beat in the eggs one by one.
2 Fold in flour, mashed banana, apple sauce, chocolate chips and walnuts until just combined.
3 Divide mixture evenly among paper cases. Bake for 20-25 minutes, until golden brown and lightly risen. Leave to cool.
4 Meanwhile, mix cheese and yoghurt together until smooth. Top each cake with a small amount of icing. Top with a pineapple flower and press down lightly on the icing.
HFG tip
Make it gluten free: Use gluten-free flour and check cinnamon and chocolate chips are gluten free.
Nutrition Info (per serve)
Kilojoules 880kJ
Calories 209cal
Protein 4g
Total fat 9g
–Saturated fat 2g
Carbohydrates 25g
–Sugars 18g
Dietary fibre 2g
Sodium 60mg
Calcium 40mg
Iron 0.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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