Baby banana pineapple cakes
Gluten-free banana cakes with chocolate chip and walnuts and topped with dried pineapple flowers.
Reviewed by our expert panel 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)
-
Calories 209cal
-
Kilojoules 880kJ
-
Protein 4g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 25g
-
–Sugars 18g
-
Dietary fibre 2g
-
Sodium 60mg
-
Calcium 40mg
-
Iron 0.5mg
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.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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