Prune, Banana and Walnut
Loaf
This is a beautiful moist loaf which is super quick to whip up.
Not only is it great for lunchboxes, but also perfect toasted for
breakfast with melted butter.
MAKES: 12 SLICES
PREP TIME: 15 MINS
COOK TIME: 35 MINS
SUITABLE TO FREEZE
INGREDIENTS
1 c prunes, roughly chopped
1 t baking soda
½ c boiling water
2 medium ripe bananas
50gm butter, softened
1/3 c coconut sugar
1 t vanilla essence
1 egg, lightly beaten
1 c spelt flour
1 t baking powder
1 t ground mixed spice
1 t ground cinnamon
1 c wholemeal flour
1 c walnuts, roughly chopped
METHOD
Preheat oven to 180°C. Line a loaf tin with baking paper.
Combine prunes, baking soda and boiling water in a bowl – soak
for 5 minutes. In a food processor, process banana and prunes
(undrained) until finely chopped.
In a separate bowl, cream butter, coconut sugar and vanilla essence
together until light and fluffy. Add egg and mix to combine. Sift in
spelt flour, baking powder and spices. Add wholemeal flour, along
with banana and prune mixture and stir until just combined. Fold in
walnuts if using.
Spoon mixture into lined loaf tin and roughly smooth out the top.
Bake for 25-30 minutes until a skewer comes out clean (keep an eye
on it during cooking and if the top is too brown, place a small piece
of tinfoil over to prevent burning).
Allow to stand in the loaf tin for 5 minutes before turning out onto
a wire rack to cool. Store in an airtight container in the pantry or
freezer.
Top Tip: As an alternative, it can be made into muffins; just note the
cooking time will need to be reduced.
These recipes are some of Wick’s favourite’s out of
her new cookbook, ‘Healthy Lunchbox Love – Simple
Nourishing Recipes for Busy Families’. It’s not only
about lunchboxes though; there are also dinner and
dessert recipes too!
To find out more, go to www.wickedwellbeing.com