Whole Wheat Banana Bread

Prep Time 15 Minutes

Cook Time 55 Minutes

Calories per seving 174

Fat 6g

Cholesterol 31mg

Sodium 23mg

Carbohydrates 32g

Fiber 3g

Sugar 19g

Protein 3.5g

1/3 cup + 1/8 cup prune purée
1 cup mashed ripe banana (2 medium)
1/2 cup + 1/8 cup brown sugar
2 eggs, large
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/4 cups whole wheat pastry flour
1/8 cup millet seeds
1 Tbsp golden flax seed meal
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Prune Purée
1 1/3 cups (about 8 oz) Sunsweet^® Pitted Prunes
6 Tbsp hot water

Preheat oven to 350°F. Lightly oil an 8x4 inch loaf pan. In food processor, process prunes and water until puréed. In a bowl, whisk together the prune purée and bananas. Whisk in the sugar, eggs and oil until incorporated. In a separate bowl, whisk together the flour, millet, flaxseed meal, baking soda, salt and spices. Add the prune blend and stir to combine. Pour the batter into the prepared pan and sprinkle the remaining walnuts on top. Bake until a cake tester inserted into the center of the loaf comes out clean, about 55 minutes. Cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool completely.

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