Baby banana pineapple cakes
Time to make: 55 mins , plus 2 hours for the pineapple flowers (cooking and cooling).
( Hands-on time: 30 mins )
Nutrition Info.(per serve)
- 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
- 2 tablespoons very low-fat soft cheese (we used Philadelphia Light)
- 6 tablespoons low-fat plain yoghurt
- 14 pineapple flowers
Total fat 9g
Saturated fat 2g
Dietary fibre 2g
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.
Make it gluten free: Use gluten-free flour and check cinnamon and chocolate chips are gluten free.