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
Nutrition Info.(per serve)

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

Nutrition Info

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

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.

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