Banana Bread with California Prunes

Makes: Makes 4 loavesPrep Time: 20 minutesCook Time: 55 minutes


  • 325g baking margarine
  • 225g California Prune purée
  • 300g golden caster sugar
  • 8 eggs
  • 500g self-raising flour
  • 10g baking powder
  • 20g white sesame seeds
  • 10g black sesame seeds
  • 8 ripe bananas - frozen, then blended to a purée


  1. Pre-heat the oven to 170°C
  2. Line 4 x 2lb loaf tins
  3. Place the margarine, golden caster sugar and California Prune purée into a mixer and blend together until light and fluffy
  4. Continue to mix slowly, whilst adding the eggs one at time until fully mixed in
  5.  Sieve in the flour and baking powder, and mix slowly
  6.  Add the banana purée and sesame seeds, and continue to mix until all ingredients are combined
  7. Pour the mixture equally into 4 x 2lb loaf tins
  8. Bake in a pre-heated oven at 170°C for 55 minutes

Serving Suggestion: Slice thickly and spread with butter for a tasty teatime treat

Unless you’ve got a lot of guests, you can freeze any loaves you don’t eat immediately

Just in case you’re not sure how to make California Prune purée, simply cover 150g of California Prunes with 75ml hot water and leave to soak for 30 minutes. Blitz everything in a blender until smooth. Add a little extra water if it’s too thick. You can refrigerate or freeze any purée you don’t use


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park