Fruity banana, carrot and pineapple cake
(at time of publication)
- 1 ½ cups flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ cup pineapple pieces (fresh or canned in juice, drained), chopped in small pieces
- 1 cup grated carrot
- 3 ripe bananas, mashed (1 ¼ cups pulp)
- ¼ cup macadamia oil
- ½ cup low-fat plain yoghurt
- 2 eggs, beaten
- ¼ cup coconut threads
1 Preheat oven to 190°C. Line a 20cm round cake tin with baking paper.
2 Sift together flours, baking powder, baking soda and cinnamon. Stir in pineapple and carrot.
3 In a separate bowl combine the bananas, eggs, oil and yoghurt. Add to the flour mixture and stir until the mixture is just combined. Spoon into the prepared pan. Sprinkle coconut threads over the top.
4 Bake for 45 minutes or until a skewer comes out clean. Remove from oven and allow to cool. Store in an airtight container and eat within 2 days.
- This recipe may not taste as sweet as those containing sugar. We think it’s a great way to retrain your taste buds to enjoy a less sweet taste. If you prefer more sweetness, however, experiment with adding a little stevia to taste to the mixture.
- Coconut flour adds fibre to the cake. If you don’t have it, use wholemeal flour instead.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 2g
Dietary fibre 3g
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