Banana-Prune Bread (Gluten-Free)
This fruit-rich quick bread provides soluble fiber from the banana, prunes, and oat flour to support your friendly gut bacteria. Along with promoting regularity, recent research has also found that prunes protect our bones. Just 5 prunes slowed bone breakdown in older women (ages 65-79 years). Also very low in sodium and rich in potassium, this bread helps in blood pressure control. Enjoy as a nourishing part of a healthy breakfast.
- 1 large ripe banana
- ¼ cup (½ stick) butter, preferably organic
- 3 lg eggs
- 1 cup stewed prunes (or unsweetened applesauce)
- 1 tbsp vanilla
- 1 ½ cups oat flour (ground from organic gluten-free rolled oats)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup roughly chopped walnuts (optional)
Preheat oven to 350 degrees F. Coat a loaf pan with butter. Set aside.
Mix together the rest of the softened butter, along with the banana, prunes, eggs, and vanilla.
Add in the oat flour, baking powder, and salt. Lastly, fold in the walnuts until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, and bake for about 40-45 minutes, until risen and golden brown on top, and a toothpick inserted in the middle comes out without batter clinging to it. (Moist crumbs are fine.)
This quick bread freezes well. Be sure to cut into serving slices before freezing.
Makes 8 servings. Each serving provides about 125 calories, 5g protein, 12g fat (3g sat), 63 mg cholesterol, 17g carbohydrate (including 7g sugar; 3g fiber), 25 mg calcium, 38 mg magnesium, 170 mg sodium, 210 mg potassium.