Wholemeal banana and prune bread

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 10
  • Print


Wholemeal banana and prune bread
  • 1 1/2 cup (240g) wholemeal self-raising flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoon lemon rind, finely grated
  • 100 gram butter, softened
  • 3/4 cup (165g) dark brown sugar, firmly packed
  • 2 eggs
  • 1 1/2 cup mashed banana
  • 1 cup (170g) seeded prunes, chopped coarsely


Wholemeal banana and prune bread
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Grease a 14cm x 21cm loaf pan; line base and long sides with baking paper, extend paper 2cm over sides.
  • 3
    In a large bowl, sift flour and cinnamon; add rind, butter, sugar and eggs. Beat with an electric mixer on low until ingredients are combined.
  • 4
    Increase speed to medium; beat mixture until smooth.
  • 5
    Stir in banana and prunes. Spread mixture into pan.
  • 6
    Bake bread about 1 hour, or until skewer comes out clean and dry after testing in centre.
  • 7
    Stand bread in pan for 5 minutes; turn, top-side up, onto wire rack to cool.
  • 8
    Place bread on a serving plate; cut into a few thick slices before serving.


If you want to make the bread a little lighter in colour and texture, use half white self-raising flour with the wholemeal self-raising flour.

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