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Low Sugar Banana Bread


Banana bread has become a family favourite in many households these days. This recipe has managed to reduce the fat by 50% while maintaining the same great flavour and texture. By blending California prunes with 50% less butter or margarine we have also raised the fibre in the recipe which can only be a good thing in my opinion as fibre is the key to good nutrition.Just remember to use ripe bananas as they hold so much more flavour for baking.


Makes 1 loaf


125g soften butter
125g prunes, chopped

100g caster sugar
100g dark brown sugar
2 ripe bananas
4 medium free range eggs

250g self raising flour
1 tbsp white sesame seeds

1 tbsp black sesame seeds


Here’s how:


Mix together the softened butter and prunes before adding both the sugars.
Mix together until light and fluffy. Using an electric mixer will achieve best results. Add each egg one at a time making sure the eggs are fully incorporated before adding the next.
Mash the bananas up with a fork and add to the mixture.
Add in the flour and fold the mixture together.
Add the sesame seeds and give it a final stir.
Spoon the mixture into a 2lb non stick loaf tin and bake in a pre heated oven 170c for 35-40 minutes.


Recipe by Peter Sidwell

Low Sugar Banana Bread

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