Banana Cake is a great occasional sweet treat for my little Diabetic, un-iced of course, and I often use this recipe to make muffins.  She is less likely to ask  “Where’s the icing?” if it looks like a muffin, not a cake.   But if you don’t have any diet restrictions, go right ahead and ice this one, it’s one of my favourites.  Another option to icing is to add a little melted chocolate, about the size of a chocolate button to the top of the muffin, giving the kids a little treat, but not too much.

Makes 12 Slices/large muffins (or 15 cup-cake sized muffins)

Ingredients:

2 Egg Whites

1/3 Cup Sugar

3/4 tsp. Bicarb Soda

1/2 Cup Apple Sauce (in jar)

1/2 tsp. Cinnamon

1 Cup Mashed Ripe Banana (2-3 bananas)

1 1/2 Cups Self-Raising Flour

Cooking Spray/Baking Paper

Icing (Optional):

3/4 Cup Icing Sugar

1 Tbl. (5g) Flora Light Margarine

1-2 Tbl. Lemon Juice

Method:

Preheat oven to 180C (fan forced).

Beat egg whites and sugar together in medium size mixing bowl for 1 minute.

Mix bicarb soda into apple sauce (it will froth).

Add cinnamon and apple mixture to bowl.

Stir in mashed banana.

Gently fold flour into mixture in one go.

DO NOT BEAT as this will make the cake tough.

Pour into a round cake tin or loaf tin that has been coated with cooking spray.

Bake 30-35 minutes or until cake springs back when lightly pressed in centre.

To make icing:

Mix icing sugar and margarine in a small mixing bowl, slowly add enough juice to make a spreadable consistency.

Spread over cake.

Sprinkle lemon rind or a little cinnamon over icing for decoration (optional).

Top Tip:  I use an ice-cream scoop to measure mixture into muffin pans ensuring all muffins are the same size for carb. counting, and not to mention the perfect shape.

Nutritional Information:

Per Slice                                 Plain                   Iced

Fat  Total                                0.3g                   0.5g

Saturated                       0.1g                   0.1g

Fibre                                         1.0g                   1.0g

Protein                                     2.7g                  2.7g

Carbs                                       23.1g                31.6g

Sugar                                         9.9g                18.4g

Sodium                                178mg              181mg

Kilojoules             440 (cals 105) 587 (cals 140)

GI Rating                          Medium            Medium

Source: Recipe by Annette Sym – Symply TOO GOOD TO BE TRUE