Mini banana and raspberry loaf cakes
These mini gluten-free cakes are a great way to use up that over-ripe banana from your fruit bowl, and they make a delicious addition to kids' lunchboxes (or yours for that matter).
Serves: 8
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- 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
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Instructions
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.
HFG tip
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)
-
Calories 167cal
-
Kilojoules 696kJ
-
Protein 5.3g
-
Total fat 6.1g
-
–Saturated fat 1.5g
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Carbohydrates 21.7g
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–Sugars 11.3g
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Dietary fibre 1.6g
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Sodium 69mg
-
Calcium 96mg
-
Iron 1.3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
