Pineapple and banana loaf



12 serves

Self-raising flour

1½ cups

Cinnamon, ground

1 teaspoon

Allspice, ground

¼ teaspoon

Baking powder

¼ teaspoon

Caster sugar

½ cup

Vanilla yoghurt (reduced fat)

½ cup

Vegetable oil

2 tablespoons

Large eggs


Pineapple pieces (in juice), drained

1 x 225g can

Banana, mashed

1 large

Carrot, grated

1 small

Smooth ricotta (reduced fat)

¾ cup



  1. Preheat oven to 180°C.
  2. Sift the flour, spices and baking powder into a large bowl and stir in the sugar.
  3. Whisk the yoghurt, oil and eggs in a bowl.
  4. Stir yoghurt mixture gently into the flour mixture, taking care not to over-mix.
  5. Fold in the fruit and carrot.
  6. Spoon the mixture into a large loaf tin, lined with baking paper. 
  7. Bake for 60 to 65 minutes or until golden and cooked through.
  8. Remove from oven and allow to cool in the loaf pan for 10 minutes, before turning onto a wire rack to cool completely.
  9. Cut into 12 slices and serve spread lightly with ricotta.


Healthy Choices category: AMBER (Choose carefully)


Recipe adapted from Healthy recipes with dairy foods with permission from Dairy Australia.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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