This banana bread recipe by Chef Peter Sidwell is lower in sugar thanks to the addition of California Prune Puree.
- ½ cup butter
- ½ cup sugar
- 1/3 cup prune purée
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 ripe bananas, mashed (about 1 cup)
- 1 tablespoon each white and black sesame seeds
Preheat the oven to 350°F. Spray a standard (one pound) 8.5 x 4.5-inch loaf pan with cooking spray, line with parchment, and spray again with cooking spray.
Beat the butter, sugar, and California Prune Purée in a large bowl until light and fluffy. Add the eggs, one at a time, beating after each addition until smooth.
Add the flour, baking powder, and salt and beat once or twice to mix. Then add the banana and sesame seeds and continue to beat until all ingredients are well combined.
Pour the mixture into the prepared loaf pan and sprinkle additional sesame seeds on top if desired. Bake for 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
To make prune purée, combine 16 ounces of prunes and ½ cup hot water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.