PRUNE, BANANA AND COCOA NIB BREAD
(Refined-sugar free, dairy free)
By Lucy Burton, Pudding Lane Blog
Prep: 30 mins
Cooking time: 45-60 mins
- 150g Nature’s Finest prunes, drained and dried
- 175g pitted dates
- 115g boiling water
- 115g coconut oil, plus extra for greasing
- 2 eggs
- 1 tbsp vanilla extract
- 2 large bananas
- 260g plain flour
- 1/2 tsp fine sea salt
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 50g cocoa nibs
- Place the dates in a saucepan, then pour over the hot water. Leave to soak for 10 minutes, then blend into a puree.
- Heat the oven to 180°C / 160°C fan. Grease a 1kg loaf tin with a little coconut oil, then line with a strip of baking parchment.
- Add the coconut oil to the date puree, and place over a low heat, stirring until the coconut oil has melted. Remove from the heat.
- Peel the bananas, and mash with a potato masher in a large mixing bowl.
- Add the date mixture, eggs and vanilla extract and beat to combine.
- In a separate bowl, whisk together the flour, sea salt, bicarbonate of soda and baking powder.
- Add to the wet mixture and beat to combine.
- Slice the Nature’s Finest prunes in half, then add to the batter with the cocoa nibs and stir through.
- Pour the mixture into your tin and bake in the centre of the oven for 45 minutes – 1 hour.
- The banana bread is cooked when a toothpick inserted into the middle comes out clean, or with a couple cooked cake crumbs attached.
- Cool the cake fully before slicing and serving. The banana bread will keep well for 4-5 days and can be toasted and served with butter for a further 2 days beyond this.