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Some banana breads taste too dry with barely any banana flavors while others are too soggy, failing to hold together. But adding a small quantity (2%) of Prune Juice Concentrate intensifies the banana flavor without making the bread overly sweet. It also deepens the caramelization and makes it possible to reduce the fat by half without losing the bread’s signature rich texture.
Yield: one (21.5 x 11.4-cm / 8.5 x 4.5-inch) loaf
245 g / 1 3/4 cup all-purpose flour
4 g / 1 teaspoon baking soda
2 g / 1/2 teaspoons salt
280 g / 3 ripe peeled bananas
58 g / 1/4 cup unsalted butter, melted
20 g / 1 tablespoon Prune Juice Concentrate
15 g / 1 tablespoon water
110 g / 2 large eggs
100 g / 1/2 cup brown sugar
5 g / 1 teaspoon vanilla extract
Preheat the oven to 350F [180C]. Coat a 21.5 x 11.4-cm [8.5 x 4.5-in] loaf pan with nonstick spray.
In a bowl, whisk together the flour, baking soda, and salt.
In a larger bowl, mash the bananas. Mix in the butter, prune juice concentrate, water, eggs, sugar, and vanilla. Gradually stir in the flour mixture until just combined. Do not overmix.
Pour batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 55 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool 1 hour before eating.