Preparation time is 10minutes
Cook time is 12minutes
Total time is 22minutes
Serve is for 24 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
24
- 200grams brown rice flour
- 75grams butter, softened
- 75grams golden caster sugar
- 2 tsps baking powder
- 1 large banana, mashed
- 2 eggs
- 6 toffees, chopped
- 1tablespoons light muscovado sugar (topping)
- 15grams banana chips (topping)
Nutrition per serving
373kJ / 89Cal
373 Kilojoules or 89 Calories
4% of daily energy intake*
Protein
1.3grams
Fat
3.6grams
Carbs
12.9grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line two 12-hole mini muffin tins with paper cases. Place all the cake ingredients except the toffees in a food processor and whiz until smooth, or beat in a large bowl. Then stir in the toffees.
Step 2 of 3
Spoon the mixture into the paper cases, sprinkle over most of the muscovado sugar and place in a preheated oven, 200°C for 10-12 minutes until golden and just firm to the touch. Remove the cakes from the oven and cool on a wire rack.
Step 3 of 3
Top with chewy banana slices or banana chips and sprinkle with the remaining sugar.
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