Banana Bread with California Prunes

Makes: 8Prep Time: 10 - 15 minutesCook Time: 55 minutes


  • 125g baking margarine or butter
  • 125g California Prunes
  • 200g Golden caster sugar
  • 4 eggs
  • 250g self-raising flour
  • 30g cocoa powder
  • 2 ripe bananas frozen and then blended to a puree



1. Place the margarine and California Prunes into a mixer and blend together with the golden castor sugar until light and fluffy.
2. Add the eggs while still mixing on slow one at a time until fully mixed in.
3. Sieve in the flour and cocoa powder and mix slowly, then add the banana puree.
4. Pour the mix into a 2lb loaf tin and bake in a pre-heated oven at 170°C for 55 minutes.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.