Banoffee Cake Recipe

• 65g banoffee fitlato, melted at room temperature
• 60g lite butter, at room temperature
• 110g @fitlato fit-no sugar
• 1 egg
• 220g bananas, mashed
• 225g self raising flour
• 1/2 tsp cinnamon
• 1 tsp baking powder

Icing:
• 50g light thickened cream
• 130g @yoproau vanilla Greek yogurt

Topping:
• 100g banana, sliced
• Drizzle maple syrup

Directions:
1️⃣ Preheat oven time 180C
2️⃣ Mix all ingredients (except flour and baking powder together) until smooth
3️⃣ Add flour and baking powder and mix until smooth
4️⃣ Pour batter into a lined baking tin and bake for 35min or until a tooth pick comes out clean
5️⃣ Allow to cool completely before icing
6️⃣ To make icing, mix all icing ingredients into a bowl until smooth
7️⃣ Spread icing over cake and top with sliced banana and maple syrup

• 250g self-raising flour
• 150g rolled oats
• 100g shredded coconut
• 300g Fit No-sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 110g light butter
• 1 tsp baking soda
• 70g rice malt syrup
• 120g brown butter biscuit ice cream, melted at room temperature
• 16 tsp biscoff spread

Directions:

• Preheat oven to 180C
• Spoon 16 tsp of biscoff spread onto a baking sheet and freeze for at least 60min
• In a food mixer, flour, rolled oats, shredded coconut and fit no-sugar until well combined
• Add remaining ingredients and mix until a dough forms
• Work quickly to wrap cookie dough around frozen biscoff spread (ensure edges are concealed or the cookies will ooze out)

• 120g applesauce
• 250g Fit no-sugar
• 90g light butter
• 100g apple crumble white chocolate @fitlato, melted at room temperature
• 2 eggs
• 250g flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 150g stewed/canned apples
• 80g white chocolate, melted

Directions:

• Preheat oven to 170C
• In a food mixer, mix applesauce, Fit No-sugar, butter, apple crumble white chocolate @fitlato and eggs until well combined
• Add flour, baking powder and baking soda and mix until a smooth batter foams
• Add apples and gently fold in
• Spread batter into a loaf tin
• Bake for 60-70min with foil covering tin to avoid burning
• Allow to cool completely before drizzling with melted chocolate and slicing