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California Prune Banana Bread

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

8 eggs

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