Experimental baking is key part of our working day. Our development kitchen has been busy working on alternative approaches to baking both in fat and sugar reduction. Both these elements are key to flavour, mouth feel, shelf life and texture. This is quite a challenging project however we have seen some interesting results and have tested culinary knowhow to deliver some fantastic methodology and recipes to help our partners support their customers with innovations
Banana bread with California Prunes
325g baking marg
225g prune puree
300g Golden caster sugar
500g self raising flour
10g baking powder
20g sesame seeds white
10g sesame seeds black
8 ripe bananas frozen and then blended to a puree
Bake for 55 minutes 170c
Place the margarine and California prune puree into a mixer and blend together with the golden castor sugar until light and fluffy.
Add the eggs while still mixing on slow one at a time until fully mixed in.
Sieve in the flour and baking powder and mix slowly, then add the banana puree and sesame seeds.
Pour the mix into 4 2lb loaf tins and bake in a pre heated oven 170c for 55 minutes.
Visit www.californiaprunes.co.uk for more recipes!