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.

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.