Banana and Prune Loaf Cake
This banana and prune loaf cake is one of our all time favourite cakes. It’s so tasty and very easy to make and because it’s jammed packed with bananas and prunes, it’s kind to little tummies too.
I always make double the amount because one cake never seems to last long enough in our family. It still tastes delicious after a couple of days and you can substitute the prunes for dates, raisons, cranberries or sultanas or a deliciously fruity mixture of all of them!
Slices of this banana and prune cake are perfect for lunchboxes, picnics or when you’re out and about and I find it washes down beautifully with a nice cuppa!
Gluten free. Dairy free. Soya free.
If you’re not gluten free, this recipe works just as well by substituting the spelt flour and gluten free flour with normal wholemeal flour and plain white flour.
- 3 medium eggs
- 175g soft brown sugar
- 200ml sunflower oil
- 175ml almond milk
- 125g gluten free spelt flour
- 125g gluten free plain white flour
- 1/2 tsp bicarbonate of soda
- 1tsp ground cinnamon
- Large pinch grated nutmeg
- 1tsp mixed spice
- 2 ripe bananas, mashed
- 150g cut up prunes, dates or other dried fruit
- 2tbsp runny honey (optional)
- Pre-heat the oven to 170C.
- Line and grease a 2lb loaf tin
- Mix together all the ingredients in a bowl expect for the bananas, prunes, honey.
- Stir in the mashed bananas and cut up prunes.
- Pour in to your pre-prepared loaf tin.
- Bake for 45-60 minutes or until the skewer comes out clean.
- Cool down on a metal rack.
For extra gooeyness, make holes in the cake with a fork and drizzle the honey over the cake. I actually find the cake is delicious enough with out the extra sweetness of the honey but sometimes it’s nice to indulge!
Then just cut up in to slices, serve and enjoy.
HAVE A HAPPY TUMMY DAY ?