Banana and ginger puddings
1 small, ripe
Reduced fat oil spread
30 g, melted, cooled
Sugar-free maple flavoured syrup
2 tbs, (60ml)
White self-raising flour
½ cup(s), (75g)
- Preheat oven to 180°C or 160°C fan-forced. Cut four 5mm-thick slices from ripe banana and set aside.
- Mash remaining banana in a medium bowl. Add spread, egg and maple syrup and stir to combine. Sift flour and ginger over banana mixture and stir to combine.
- Divide banana mixture among four ½-cup (125ml) capacity ovenproof dishes. Top each with a reserved banana slice. Place dishes on a baking tray. Bake for 15 minutes or until just firm to touch. Serve drizzled with 1 tbs sugar-free maple syrup.