Sarah's jam donut cakes

Instructions

1. Preheat oven to 160°C. Lightly spray 4 holes in a 12- hole (80ml) capacity muffin tin.
2. Place banana, egg, vanilla and flour in a small bowl and stir until well combined. Spoon one heaped tablespoon of mixture into each of the 4 prepared muffin holes, spoon 1/2 teaspoon jam into the middle, then spoon over the remaining mixture to completely cover jam.
3. Bake for 12-15 minutes, or until cakes spring back when lightly touched with fingertips. Stand in tin for 5 minutes before transferring to a wire rack to cool.
4. Place spread in a microwave-safe bowl and microwave on High (100%) for 20 seconds or until melted. Combine sugar and cinnamon on a small plate. Using a pastry brush, brush the cakes with the melted spread, then roll in cinnamon sugar to coat.