Mini banana and raspberry loaf cakes
- 125g reduced-fat spread, melted
- 2 eggs, whisked
- 1 large overripe banana, mashed, plus extra, sliced
- ½ cup Manuka honey, lightly warmed
- 1½ cups gluten-free self-raising flour
- ½ cup coconut flour
- ²⁄³ cup buttermilk
- 125g raspberries
- 2 tablespoons pepitas
1 Preheat oven to 160ºC. Grease an eight-hole (1 cup) mini loaf tray (see tip).
2 Combine the table spread, eggs, banana, honey, flours and buttermilk in a large bowl. Fold in half of the raspberries. Spoon into prepared holes. Level the surfaces. Lightly press remaining raspberries and sliced banana over tops. Sprinkle with pepitas. Bake for 25 minutes, or until a skewer inserted at centre comes out clean. Stand cakes in tray for 5 minutes, then transfer to a wire rack to cool.
Don’t have a mini loaf tray? No worries! You can use a large loaf pan and increase cooking time to 45–50 minutes. You can make loaves up to two days ahead. Store in an airtight container at room temperature.
Nutrition Info (per serve)
Total fat 6.1g
–Saturated fat 1.5g
Dietary fibre 1.6g
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