Step 1 Preheat oven to 180°C and line a 6-hole muffin tin with cupcake cases. Melt table spread over a low heat. Allow to cool slightly.
Step 2 Sift flour, baking powder, baking soda and spices.
Step 3 In another bowl, combine sugar, egg and melted spread. Stir into dry mixture with a wooden spoon.
Step 4 Mix in pear purée, then mashed banana. Spoon mixture into cupcake cases. Bake for 20 minutes, or until cooked through when tested with a skewer.
Step 5 Allow to cool, then dust with icing sugar and top with sliced banana to serve.
Recipe supplied by Healthy Food Guide reader, Bern Walker (VIC)