Pineapple and banana loaf

A fresh, simple, fruit-filled snack with a healthy twist.
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Pineapple and banana loaf with three slices cut
a Choose carefully V Vegetarian NF Nut free Snack
  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. Fold in the fruit and carrot.
  5. Spoon the mixture into a large loaf tin, lined with baking paper. Bake for 60 to 65 minutes or until golden and cooked through.
  6. Remove from oven and allow to cool in the loaf pan for 10 minutes, before turning onto a wire rack to cool completely. Cut into 12 slices and serve spread lightly with ricotta.