Step 1 Preheat oven to 180°C. Lightly spray a 20cm springform tin with oil and line with baking paper.
Step 2 Beat table spread and sugar together until thick and creamy. Add eggs one at a time and beat until well combined. Add mashed banana and stir through.
Step 3 Mix bicarb soda with warm milk and add to creamed mixture along with sifted flours and baking powder. Mix well and transfer into prepared tin. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Step 4 Meanwhile, make icing by combining icing sugar and table spread in a bowl. Add cocoa and 1 tablespoon boiling water and beat until smooth and creamy.
Step 5 Once cake is cooked, remove from oven and leave to cool in tin for around 5 minutes before cooling on a rack. Once cooled, ice cake with chocolate icing.
What we did
- Replaced butter with reduced-fat table spread and reduced the amount used
- Used skim milk instead of full-cream milk
- Replaced 1/2 cup of the plain flour with wholemeal flour to add more fibre
Original version per serve (1 biscuit)
1846kJ/442cal, protein 4.9g, total fat 25.5g, sat fat 3.6g, carbs 49.0g, sugars 28.6g, fibre 1.4g, sodium 385mg, calcium 38mg, iron 0.6mg
Save 849kJ, 20.7g fat, 2.5g sat fat, 207mg sodium