Carrot, Pineapple and Banana Loaf


This tastes like a carrot cake but has more flavor, much less fat and fewer calories. You can also try grated zucchini or sweet potato for a change in flavor.

1. Preheat oven to 350°F. Lightly coat an 9- x 5-inch loaf pan with cooking spray.

2. Using a whisk or electric mixer, combine the oil, sugar, eggs, banana, cinnamon, nutmeg, vanilla and yogurt in a large bowl until well combined. Stir in the carrots, pineapple and raisins.

3. In another bowl, combine both flours, baking powder and baking soda. With a wooden spoon, stir the dry mixture into the banana mixture until dry ingredients are just moistened. Pour the mixture into the prepared loaf pan.

4. Bake for 40 to 45 minutes, or until a tester inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan on a wire rack before removing and cutting into 8 slices.

1/4 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 large ripe banana, mashed (about 1/2 cup)
1 1/2 tsp cinnamon
pinch of nutmeg
1 tsp vanilla extract
1/3 cup low-fat plain yogurt
1 1/4 cups grated carrots
1/2 cup canned crushed pineapple, drained
1/2 cup raisins
1 1/3 cups all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda

Nutritional Analysis per Serving (1/2 slice)

Calories 163
Protein 2.5 g
Fat 4.4 g
Saturated Fat 0.5 g
Carbohydrates 29 g
Cholesterol 27 mg
Sodium 149 mg
Fiber 1.4 g

Prep Time: 20 minutes
Bake Time: 40 minutes

Make Ahead: Bake up to 2 days in advance or freeze up to 1 month.

Makes 1 loaf

Nutrition Watch: No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fiber that has been found to have cholesterol-lowering properties.