Banana squares

Banana squares

Points per serving: 1.5
Makes 16
Prep time 15 mins
cooking time 45 mins

low fat cooking spray
100g (3.5 oz) light muscovado sugar
50g (1.75 oz) polyunsaturated marg
2 eggs beaten
1 medium banana
5 level tablespoons 'sunsweet lighter bake' butter and fat replacement
1 teaspoon vanilla essence
175g (6 oz) self raising flour
a pinch of salt
200g packet low fat soft cheese
50g (1.75 oz) ready to eat dried apricots, chopped
25g (1 oz) dried banana chips


1. Preheat oven to GM4/180c/350f. Lightly spray a 20cm/8" square cake tin with low fat cooking spray and then line it with greaseproof paper.

2. Beat sugar/marg together until thoroughly blended, then gradually beat in the eggs. Mash the banana and stir it into the cake mix with the lighter bake and vanilla essence.

3. Sift the flour and salt together, then fold into the mixture, using a metal spoon. Transfer to the prepared tin and level the surface.

4. Bake the cake for about 45 mins, until risen, golden brown and springy to the touch. Cool in the tin for a few minutes, then transfer the cake to a wire rack to cool completely.

5. To decorate the cake, spread the soft cheese over the surface of the cake, then sprinkle with the apricots and dried banana chips.