This healthy banana bread with chopped prunes and whole meal flour is packed with a good measure of fibre and nutrients. The recipe from The Australian Women’s Weekly will help you start your day with a delicious and equally nutritious breakfast especially if have GI issues like bloating or dyspepsia that refuse to get better.

WHOLEMEAL BANANA & PRUNE BREAD

Ingredients:

1 1/2 cups (240g) wholemeal self-raising flour

1 teaspoon ground cinnamon

2 teaspoons lemon rind, finely grated

100 g unsalted butter, softened

3/4 cup (165g) packed dark brown sugar

2 eggs, room temperature

1 1/2 cups mashed banana

1 cup (170g) prunes, chopped coarsely

Method:

  • Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan; line the base and long sides with baking paper.

  • Extend paper 2cm over sides. In a large bowl, sift flour and cinnamon; add rind, butter, sugar and eggs.

  • Beat with an electric mixer on low till all the ingredients are combined. Increase the speed to medium.

  • Beat mixture until smooth. Stir in banana and prunes. Spread mixture into pan and bake about 1 hour.

  • Skewer should come out clean and dry after testing from the centre. Stand bread in pan for 5 minutes.

  • Turn, top-side up, on wire rack to cool to room temperature. Cut into a few thick slices before serving.

Wholemeal Banana & Prune Bread