Banana and Prune Bread
dairy-free

Ingredients:
  • 1/2 cup prune puree
  • 1 cup sugar
  • 1/2 cup water
  • 1 teasp. vanilla
  • 1 1/4 cups bananas,
    very ripe and mashed
  • 2 1/2 cup flour
  • 1 teasp. baking powder
  • 1/2 teasp. baking soda
  • 1/4 teaspoon salt
  • 1/4 cup soy milk
  • 1 teaspoon vinegar

Preheat oven to 350 F.
In large bowl mix prune puree, sugar, water and vanilla. Mix in bananas. In another bowl mix dry ingredients, mix into banana mixture in 3 additions, alternating with soy milk, to blend thoroughly.
Pour into greased 9 x 5 inch loaf pan. Bake in center of oven about 1 hour, 15 minutes until pick inserted into center comes out clean.
Cool in pan 10 minutes, then turn out onto rack to cool completely. For the best flavor, wrap and store overnight before serving.

Adapted from the California Prune Board

Amount per recipe:
Calories 2228 Cal from fat 45 Percent total calories from: Fat: 2 % Protein 7 %, Carb. 91%

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