There is something quite virtuous about saving an overripe banana destined for the compost bin and turning it into something as delicious and nutritious as this wholemeal prune and banana loaf.  Great for a breakfast treat toasted and topped with yoghurt or as afternoon tea.  This cake keeps well and will become a family favourite.

Serves 12

Preparation and cooking time: 60 minutes

200 g banana, mashed (Approx 3 ripe, medium-sized bananas)

60 g  brown sugar

100 ml extra virgin olive oil

2 eggs

1 teaspoon cinnamon

170 g prunes (seeded and chopped)

240 g wholemeal self-raising flour

50 g walnuts (roughly chopped)

30 g slivered almonds and pepitas to top (optional)

1. Preheat the oven to 180°C  (165 °C fan-forced). Lightly spray a 21 cm loaf tin with an oil spray and line it with baking paper
2. In a large bowl combine mashed banana, eggs, olive oil and sugar, mix until combined.
3. In a separate bowl, mix together self-raising flour and cinnamon, then fold through the banana mixture.
4. Stir through the chopped prunes and walnuts and pour mixture into the prepared tin.
5. Scatter the slivered almonds and/or pepitas over the cake batter in the tin and bake for 35-40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
6. Allow the cake to sit in the tin for 5 minutes before turning out on to a cooling rack.
7. Serve warm or cold.