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Mini banana, coconut and raspberry cakes

Total Time
30 min
Prep
10 min
Cook
20 min
Serves
24
Difficulty
Easy
These gluten-free bite size coconut cakes are filled with banana and tangy raspberries.
Ingredients

gluten free self-raising flour

1 cup(s), (150g)

Rice bran

2 tbs

granulated stevia sweetener

¼ cup(s), (55g) or xylitol

shredded or desiccated coconut

¼ cup(s), (20g)

skim milk

cup(s), (80ml)

egg(s)

1 medium

reduced fat oil spread

30 g, melted, cooled

natural essence

2 tsp, coconut

banana

2 medium, well mashed

frozen raspberries

100 g, (not thawed)

oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray two 12 -hole (2 tablespoon capacity) mini muffin tins with oil. Combine flour, rice bran, sweetener and 2 tablespoons desiccated coconut in a large bowl.
  2. Use a fork to whisk milk, egg, spread and coconut essence in a jug. Pour over dry ingredients. Add banana. Fold until just combined. Fold in raspberries.
  3. Spoon mixture evenly into prepared tins. Bake for 15-20 minutes or until springy to a gentle touch. Leave in tin for 5 minutes. Lift out onto a wire rack to cool.
  4. Meanwhile, place remaining desiccated coconut in a small frying pan. Cook over medium heat, stirring often, for 1-2 minutes or until golden. Transfer to a bowl to cool. Sprinkle a pinch of toasted coconut on top of each cake to serve.
Notes
TIP: You will need ½ cup (135g) mashed banana for this recipe.VARIATION: Swap raspberries for blueberries.

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