Looking for a snack that doesn’t have pumpkin in the list of ingredients?
I love pumpkin as much as the next person, but in recent weeks with pumpkins overflowing, it won’t hurt my feelings not to see a pumpkin something on my plate.
My alternative to pumpkin for a snack attack? A simple, moist carrot and banana cake. No frosting – just a dusting of powdered sugar.
Add a cup of tea, the pile of food magazines waiting for me on the table, and I’m set to start a relaxing three day weekend.
- 1 large banana
- 1 cup carrots
- 1 large egg
- ½ cup non-fat plain yogurt
- ¼ cup sugar
- ½ cup brown sugar
- 1 tablespoon vegetable oil
- 1 cup flour
- ½ cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup raisins
- 1. Steam carrots until very tender, then mash completely with the banana.
- 2. Mix carrots and banana mixture with egg, yogurt, sugars, and oil.
- 3. In another bowl, combine flours, baking soda and cinnamon. Combine with wet ingredients and fold in raisins.
- 4. Preheat oven to 350 and spray a medium sized baking dish with cooking spray. Bake for 30 - 40 minutes, depending on the size of the pan you use. Cake is done when a toothpick inserted in the middle comes out clean.
What’s good for me in this dish?
Bananas are high in vitamins B6 and C. They also contain potassium and a signifant amount of fiber and manganese. The potassium and fiber in bananas promote heart health and good blood pressure.
Carrots are very high in vitamin A which promotes eye health. They also contain vitamins K and C. Carrots are a terrific source of antioxidant compounds that protect against cardiovascular disease and some cancers.
Amount Per Serving
Calories: 215, Weight Watchers Points 4
Total Fat: 2.49g
Total Carbs: 44.83g
Dietary Fiber: 2.33g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.