Time to make: 55 mins (Hands-on time: 20 mins, Cooking time: 35 mins)
1 1/4 cups soft brown sugar
1 cup reduced-fat spread, suitable for baking
1 1/2 cups self-raising flour
1 tablespoon cocoa powder
2 medium bananas, mashed
1/4 cup plain low-fat yoghurt
1/4 cup dark chocolate bits
4 tablespoons dark chocolate chips
3 tablespoons icing sugar
1/2 cup plain low-fat yoghurt
banana slices or seedless grapes, to decorate
fresh mint, to decorate
Step 1 Grease and line a 20-23cm round tin with greaseproof paper. Preheat oven to 180ºC.
Step 2 Cream sugar and spread together. Beat in eggs. Fold in flour and cocoa powder.
Step 3 Add mashed bananas and yoghurt. Stir in chocolate bits. Spoon into prepared tin. Bake for 35 minutes. Cool for 5 minutes before removing from pan.
Step 4 To make icing, melt chocolate. Cool slightly. Mix icing sugar and yoghurt together. Mix chocolate into yoghurt. Use immediately to top the cake or cupcakes. Decorate with fruit and mint.