This banana, prune and walnut loaf is really moist and delicious, and the best thing is that it doesn’t have loads of processed sugar in it, as most of the sweetness comes from the dates and the ripe bananas. Delicious, moist and easy to make, this banana bread is perfect served sliced with a cup of afternoon tea, plus it’s ready in under an hour and a half which means that you don’t even have to wait until the weekend to make it. This recipe serves 10 which means that it’s great for when you’re expecting friends as there will be plenty to go round – maybe even two slices each!
- 250g pitted prunes, roughly chopped
- 1 tbsp golden syrup
- 150ml water
- 3 ripe bananas, mashed
- 100g walnuts, chopped
- 150ml milk, semi skimmed
- 10 walnut halves
- 75g unsalted butter, softened
- 75g caster sugar
- 2 eggs
- 1 tsp ground all spice
- 175g self-raising flour
- Pinch of salt
Pre-heat the oven to 170ºC/gas 3. Lightly grease and line the loaf tin.
Place the prunes, golden syrup and water into a saucepan and gently warm, mashing the prunes with the back of a fork, then cool.
In a large mixing bowl, beat together the butter and caster sugar until fluffy and pale, add the eggs beating well. Fold in the banana, milk, chopped walnuts, all spice and cooled prune mixture and combine well.
Sift in the flour and gently fold into the batter.
Spoon into the prepared loaf tin, arrange the walnut halves on top and bake for approximately 50-55 minutes or until a skewer when inserted comes out clean.
Whilst still warm brush with a little extra warmed golden syrup. Leave to cool in the tin before turning out and slicing.