Ingredients

2 cups whole-wheat flour

¾ cup brown sugar

½ cup unsweetened cocoa powder

2 teaspoons baking soda

3 large overly ripe bananas, mashed

½ cup plain fat-free yogurt

2 egg whites

2 teaspoons vanilla extract

1 teaspoon cinnamon

½ cup pecans, chopped

½ cup currants

¼ cup unsweetened shredded coconut

Vegetable-oil cooking spray & flour for dusting pans

Oat and bran cereal for topping

1 tablespoon demara sugar for topping

Preparation

  1. Preheat oven to 350°F. Spray 8 custard cups or large muffin tins with cooking spray and dust with flour.
  2. Set aside
  3. Combine flour, brown sugar, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, pecans, currents and coconut.
  4. Stir.
  5. Pour batter into prepared cups and top with oat & bran cereal and a small sprinkling of demara sugar. Bake until a tooth pick inserted into the middle comes out clean - about 30 - 35 minutes.
  6. Cool.