1 Tbsp dark brown sugar
20g light margarine
1 small ripe banana, mashed until smooth
50g egg, lightly whisked
3 tbsp Maple Syrup (sugar free)
40g (¼ cup) wholemeal self-raising flour
¼ tsp ground cinnamon
20g pecans, chopped
Preheat oven to 170°C (fan-forced). Spray 4 x 125ml (½ cup) ovenproof ramekins with cooking spray. Line bases with rounds of baking paper. Arrange on a small oven tray.
2. Using a wooden spoon, beat sugar and margarine together in a small bowl. Add banana, egg and 2 Tbsp of the maple syrup. Mix until well combined. Add flour and cinnamon and mix to combine.
3. Divide mixture between prepared ramekins and spread out with the back of a spoon. Bake for 15 minutes or until a skewer inserted into the centre of puddings comes out clean.
4. Turn out puddings onto serving plates and remove baking paper. Drizzle with remaining maple syrup and sprinkle with pecan. Serve.
Nutrition Info PER SERVE: 617kJ, protein 3g, total fat 7.8g (sat. fat 1.2g), carbs 13g, fibre 2g, sodium 132mg. • Carb exchanges ¾. • GI estimate medium.