Reduced Sugar Banana & Prune Tea Bread
Ingredients (Serves 6):
225 g (8 oz) self-raising flour, sifted
1/2 tsp salt
1/2 tsp ground nutmeg
100 g (4 oz) butter
100 g (4 oz) caster sugar
finely grated rind of 1 lemon
275 g (10 oz) bananas, peeled and
100g (4 oz) California Pitted Prunes,
100g (4 oz) Prune puree
2 eggs, beaten
2 tbsp clear honey
20 g (1 1/2 oz) stem ginger, in syrup,
6 California Pitted Prunes, halved
How to make the California Prune Puree
It could not be easier; to make 100g of California Prune Puree, simply blend 80g of California stoned, ready-to-eat Prunes and 20ml of water in a liquidiser until pureed
Pr- Heat Oven to 180 ̊C (350F) Gas 4
Place the flour, salt and nutmeg in a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the caster sugar, lemon rind, mashed banana, prunes and prune puree (saving a tsp of prune puree for the topping) and then add the beaten eggs and honey. Beat well until evenly mixed.
Spoon into a greased and lined 1.75 litre (3 pt) loaf tin, smooth over the top and place in a preheated oven about 1 1/4 hours or until skewer comes out clean when inserted.
Cool slightly then turn out onto a wire rack. Spread the remaining prune puree thinly over the top of the teabread, and decorate with the ginger and prunes . Slice and serve.