Thursday, February 14, 2008

Pineapple, Banana and Coconut Loaf

Ingredients - serves 10 - 3 points per serve

  • 175 g self-raising white flour
  • 1/2 tsp ground cinnamon
  • 50 g Weight Watchers Canola Spread
  • 50 g caster sugar
  • 2 whole whole egg, lightly beaten
  • 125 g drained canned pineapple in natural juice, (reserve 1 tbs of juice)
  • 1/3 cup desiccated coconut
  • 2 bananas mashed


  • Preheat the oven to 150°C. Line a 15cm x 26cm loaf tin with baking paper.

  • Sift the flour and cinnamon into a large bowl. Add the spread and rub it in, using a fork or cool fingertips, until the mixture resembles breadcrumbs. Stir in the sugar.

  • Beat the eggs into the flour mix, with the reserved pineapple juice. Fold in the pineapple pieces, mashed banana and the coconut.

  • Spoon the mixture into the cake tin and bake for 40-45 minutes, or until well risen and firm to touch.


  • This loaf will keep in an airtight container for 4 days. It is suitable to freeze. We suggest slicing the loaf and wraping each piece individualy. This is for portion control and convenience.