• med fat 9.99g 9.99%
  • high sat fat 3.07g 3.07%
  • med salt 186.37mg 0.18%
  • high sugar 22.88g 22.88%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Combine sugar, sour cream, eggs and oil in a large bowl. Beat well to combine.
  3. Add banana and mix well.
  4. Fold in flour. Stir until all ingredients are well combined.
  5. Spoon 1 tablespoons of mixture into patty cases on oven tray. Bake for 10 minutes or until cooked when tested with a skewer.
  6. Cool and dust with icing sugar to serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
77.09g
100.00g
Energy (kJ)
945.85kJ
1226.94kJ
Protein (g)
3.92g
5.08g
Total fat (g)
7.70g
9.99g
- Saturated fat (g)
2.36g
3.07g
- Polyunsaturated fat (g)
0.65g
0.84g
- Monounsaturated fat (g)
4.12g
5.34g
Cholesterol (mg)
53.54mg
69.45mg
Carbohydrate-available (g)
34.48g
44.72g
CarbohydrateSE (g)
34.50g
44.75g
- Sugars (g)
21.75g
28.22g
Water (g)
29.02g
37.64g
Dietary fibre (g)
0.96g
1.25g
Thiamin (mg)
0.06mg
0.07mg
Riboflavin (mg)
0.09mg
0.12mg
Niacin (mg)
0.27mg
0.36mg
Niacin equivalents (mg)
1.20mg
1.55mg
Vitamin C (mg)
1.62mg
2.10mg
Total folate (ug)
12.77ug
16.56ug
Total vitamin A equivalents (ug)
48.92ug
63.46ug
Retinol (ug)
43.96ug
57.02ug
Beta carotene equivalents (ug)
26.29ug
34.11ug
Sodium (mg)
143.67mg
186.37mg
Potassium (mg)
108.84mg
141.18mg
Magnesium (mg)
11.01mg
14.28mg
Calcium (mg)
32.34mg
41.95mg
Phosphorus (mg)
151.72mg
196.80mg
Iron (mg)
0.50mg
0.64mg
Zinc (mg)
0.25mg
0.33mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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