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.
Happy baking!
Serves 8
Save RecipeIngredients
- 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
Instructions
- 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
Cholesterol: 23mg
Sodium: 385mg
Total Carbs: 44.83g
Dietary Fiber: 2.33g
Sugars: 23.77g
Protein: 4.73g
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.
this cake sounds so good right now… i love this. thanks for sharing and enjoy the weekend.
You too!
I agree. I’m over pumpkin for the season. I’m glad I’m not the only one. These look delicious. Thanks for reminding me how amazing bananas are.
You’re welcome. Bananas are a classic aren’t they?
I absolutely would love a snack item without pumpkin as an ingredient. I must say I’m punkined out. 🙂
You and me both, and by the end of the night, I’ll be turkeyed out too!
Yes, a nice carrot cake is a great change from pumpkin. This one looks very fluffy and beautiful.
yum… a nice kinda-like carrot cake made healthier (and sounds tastier)… like the banana in there and as you first suggested, thought there might be apple too, now that would be divine
Ooops! Thanks for the catch Drick. You’re right, it would be divine. 🙂
Nice and healthy .. a must try.
I made a big batch of whole wheat apple cake and we are gorging on that ..
Apple cake sounds like something I need to make. I still have a pile of apples on the counter. Great idea!
I have just one more cup of pumpkin to use. OMG I am so over it, would love a piece of this snack cake!
You and me both!
There was So much pumpkin on the blogs this year. I wonder what December will bring us. This is a great snack cake for any time of year.
I have to agree, I’m pumpkined out. 🙂
I love the combination of banana and carrot! The loaf looks super!
It’s an interesting combination, but it works.