Serves: 16 (makes 16 slices)
Time to make: 1 hr 5 mins (Hands-on time: 20 mins, Cooking time: 45 mins)
Total cost: $12.48 / $0.78 per serve
1 1/2 cups flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup pineapple pieces (fresh or canned in juice, drained), chopped in small pieces
1 cup grated carrot
3 ripe bananas, mashed (1 1/4 cups pulp)
1/4 cup macadamia oil
1/2 cup low-fat plain yoghurt
2 eggs, beaten
1/4 cup coconut threads
Step 1Preheat oven to 190°C. Line a 20cm round cake tin with baking paper.
Step 2Sift together flours, baking powder, baking soda and cinnamon. Stir in pineapple and carrot.
Step 3In 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.
Step 4Bake 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.