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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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).
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.
Calories 167 cal
Kilojoules 696 kJ
Total fat 6.1 g
Saturated fat 1.5 g
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