Ingredients
250g banana (1 large banana)
200g SPC drained ProVital Diced Apricots
1/2 cup (125g) caster sugar
1/2 cup (110g) brown sugar
2 large eggs, lightly beaten
1/2 cup (125mL) flavourless oil ( rice bran, sunflower oil)
1 2/3 cup (250g) plain flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Cream cheese frosting
125 g cream cheese, at room temperature
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar, sifted
1/2 cup SPC ProVital Apple & Apricot Puree
Recipe Method
Step 1
Preheat oven to 200°C (180°C fan forced). Line 2 x 1/2 cup muffin trays with 15 paper wrappers.
Step 2
Mash banana and apricots with potato masher until smooth. Add sugars, eggs and oil and mix well with a spoon until thoroughly combined.
Step 3
Sift the flour, baking powder, cinnamon, and salt 2 times to distribute baking powder.
Step 4
Add dry ingredients to wet ingredients and mix until just combined. Overmixing will create tough banana cakes. Spoon into prepared trays and bake for 20 minutes or until skewer inserted comes out clean. Allow to cool.
Step 5
Beat cream cheese until smooth, add lemon rind and icing sugar and beat until light and fluffy.
Step 6
Top banana cakes with a swirl of cream cheese frosting and a drizzle of apple and apricot puree.
Nutrition Facts
Energy (kj) per serve: 1317
Protein (g) per serve: 3.69
Fat - Total (g) per serve: 11.43
Fat- Saturated (g) per serve: 2.6
Carbohydrate (g) per serve: 49.72
Sugar (g) per serve: 35.72
Dietary Fibre (g) per serve: 1,49
Sodium (mg) per serve: 168
For a more tropical banana cake replace diced apricots with SPC Provital diced fruit salad.
