Banana Cake with Cream Cheese Frosting

Ingredients

Preparation time: 15 mins
Cooking time: 40 mins
Serves 12 (as an occasional snack)

Cooking spray
3 medium bananas, mashed
250ml (1 cup) buttermilk
2 x 50g eggs
40g 40% reduced-fat sunflower spread
1 teaspoon vanilla essence
160g (1 cup) wholemeal self-raising flour
30g (1/4 cup) oat bran
80g (1/2 cup) CSR LogiCane Low GI Soft Icing Mixture
1 teaspoon baking powder

Cream cheese frosting:
125g light cream cheese
2 tablespoons CSR LogiCane Low GI Soft Icing Mixture
1 tablespoons shredded coconut, toasted (optional)

Method

1. Preheat oven to 170 C (fan-forced). Spray a 20cm (base measurement) round cake pan with cooking spray. Line the base and side with baking paper
2. Put the banana, buttermilk, eggs, spread and vanilla essence in a medium bowl. Whisk until well combined. Combine the flour, oat bran, icing sugar and baking powder in a medium bowl.
3. Add the flour mixture to the banana mixture. Using a wooden spoon mix until well combined. Spoon the mixture into the pan and smooth the surface. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 15 minutes before turning out onto a wire rack to cool completely.
4. Cream cheese frosting: Using electric beaters whisk the cream cheese until smooth. Add half the sugar and whisk until smooth. Add the remaining sugar and whisk until well combined.
5. Spread the frosting over the cake. Sprinkle over the coconut and serve.

Comments

Keep in an airtight container in the fridge for up to 3 days.

PER SERVE: 718kJ, protein 5.3g, total fat 5.2g (sat. fat 2.1g), cholesterol 38.4mg, carbs 24.6g, fibre 2.4g, sodium 179.5mg. Carb exchanges: 1 2/3. GI estimate: low.