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Pineapple, Banana and Carrot Loaf with Ricotta Frosting

Serves 12


  • 1 1/2 cups self-raising flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon baking powder
  • 1/2 cup caster sugar
  • 1/2 cup Australian vanilla yogurt
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 225g can pineapple pieces in juice, drained
  • 1 ripe banana, mashed
  • 1 small carrot, grated
  • 3/4 cup Australian reduced fat smooth ricotta cheese
  • 1/4 cup chopped toasted pecan nuts
  • 1 tablespoon finely chopped glace ginger
Download Recipe (PDF)


  1. 1. Sift flour, spices and baking powder into a large bowl and stir in sugar.
  2. 2. Whisk yogurt, oil and eggs together and stir into the dry ingredients, taking care not to overmix. Fold through the fruit and carrot.
  3. 3. Spoon the mixture into a baking paper lined 20cm loaf tin and bake at 170°C for 60-65 minutes, or until cooked through when tested with a skewer. Cool in tin for 10 minutes before turning onto a wire rack to cool completely.
  4. 4. Just prior to serving spread the loaf with ricotta and sprinkle with pecans and glace ginger.

Tips / Handy Hints

This loaf will keep for 2-3 days in an airtight container. It is better to ice the loaf just before serving, or if preferred, spread each slice with ricotta and sprinkle with pecans and ginger.

Nutritional Information

Nutrients per serve:
Energy (kj) 859
Protein (g) 5.5
Fat, Total (g) 8.2
Saturated (g) 2.2
Carbohydrates (g) 27.2
Sugars (g) 14.6
Dietry Fibre (g) 1.4
Sodium (mg) 173
Calcium (mg) 86
Iron (mg) 0.5


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