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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

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My latest péché mignon is the anything-blueberry-dessert and with the abundance of blueberries on the market at the moment, I do not need an excuse to be baking with them almost every other day. Other than my standard blueberry muffins, I like to fold them in pancake batter or scatter them over a colourful fruit salad or simply as a topping for my boring morning muesli. This blueberry crumb cake from BarbaraBakes is packed with juicy berries and is nicely complimented by the addition of lemon zest. I chose to omit the lemon glaze for fear of going over the top with too much sugar, and also because I did not want anything to prevent me from focusing on my blueberries.

BLUEBERRY CRUMB CAKE

Ingredients:

For the Blueberry Cake

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kitchen salt

1/2 cup unsalted butter, softened

1 cup white granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup full cream milk

1 tablespoon lemon zest

2 cups fresh blueberries

For the Crumb Topping

1/2 cup granulated sugar

1/4 cup all-purpose flour

3 tablespoons butter, melted

For the Lemon Icing

1 cup powdered sugar

1-2 tablespoons lemon juice

Method:

  • Preheat oven to 350ºF. Spray a 9-inch spring form cake pan with non-stick cooking spray with flour.

  • Prepare topping by combining sugar, flour and butter in a small bowl. Mix until crumbly and set aside.

  • In a bowl, combine flour, baking powder and salt. In a large bowl, beat the butter and sugar until fluffy.

  • Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until it is just combined.

  • Stir in blueberries and spread batter evenly into prepared pan. Sprinkle the cake with crumb topping.

  • Bake at 350ºF for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

  • Prepare the lemon icing by whisking together powdered sugar and lemon juice to create a thin glaze.

  • Drizzle the icing onto warm cake and cool completely before cutting and serving. ­Makes 12 servings.

Blueberry Crumb Cake

“A low-fat muffin that tastes as good as it looks”, this healthy banana breakfast muffin from BBC GoodFood has the added benefit of being packed with a generous dose of antioxidants in the form of blueberries.

BANANA & BLUEBERRY MUFFINS

Ingredients:

300g self-raising flour

1 teaspoon bicarbonate of soda

100g light muscovado sugar

50g oats + 1 tablespoon for topping

2 medium bananas, mashed

284ml carton buttermilk

5 tablespoons light olive oil

2 egg whites, room temperature

150g fresh blueberries

Method:

  • Heat the oven to 180C/ fan 160C/ gas 4 and line a 12-hole muffin tin with paper muffin cases.

  • Tip the flour and bicarbonate of soda into a large bowl. Hold back one tablespoon of the sugar.

  • Mix the remainder with flour and 50g oats. Make a well in centre. Mash bananas until smooth.

  • Stir the buttermilk, oil and egg whites into the mashed banana mixture until evenly combined.

  • Pour the liquid mixture into the well and stir mix quickly and sparingly with a wooden spoon.

  • The mixture will look lumpy and may have the odd fleck of flour still visible. Do not over-mix.

  • Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases.

  • Sprinkle top with the final tablespoon of oats and rest of the sugar. Bake for 18 to 20 minutes.

  • Muffins will have turned dark golden. Cool for 5 minutes in the tray before lifting out to cool.

  • Baked muffins will keep in an airtight container for up to 3 days, or frozen for up to a month.

Banana Blueberry Muffins

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