Wholemeal banana and prune bread
Jul 31, 2009 2:00pm- 20 mins preparation
- 1 hr 15 mins cooking
- Serves 10
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Ingredients
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
Method
Wholemeal banana and prune bread
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Grease a 14cm x 21cm loaf pan; line base and long sides with baking paper, extend paper 2cm over sides.
- 3In a large bowl, sift flour and cinnamon; add rind, butter, sugar and eggs. Beat with an electric mixer on low until ingredients are combined.
- 4Increase speed to medium; beat mixture until smooth.
- 5Stir in banana and prunes. Spread mixture into pan.
- 6Bake bread about 1 hour, or until skewer comes out clean and dry after testing in centre.
- 7Stand bread in pan for 5 minutes; turn, top-side up, onto wire rack to cool.
- 8Place bread on a serving plate; cut into a few thick slices before serving.
Notes
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.
