Baby banana pineapple cakes

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

Save to favs/meal planning

See favs

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

More weights & measures

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

Stay Awake

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)

Calories 209 cal

Kilojoules 880 kJ

Protein 4 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 18 g

Dietary fibre 2 g

Sodium 60 mg

Calcium 40 mg

Iron 0.5 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.

Save to favs/meal planning

See favs PRINT