Lowfat Banana-Plum Bread (using Dried Plum Puree)
Source: California Dried Plum Board

No-stick cooking spray
1/2 cup Dried Plum Puree
1 cup granulated sugar
1/2 cup water
1 teaspoon vanilla extract
1 1/4 cups mashed very ripe bananas (about 3 medium)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup lowfat buttermilk

Heat oven to 350F. Lightly coat 9 x 5-inch loaf pan with cooking spray; set aside.

In large bowl, blend Dried Plum Puree, sugar, water and vanilla. Stir in banana just to blend.

In medium bowl, combine flour, baking powder, baking soda and salt. Add to dried plum mixture, alternating with buttermilk and blending thoroughly. Spread batter in pan.

Bake in center of oven about 1 hour, 15 minutes or until wooden pick inserted into center comes out clean. Cool in pan 10 minutes. Turn onto rack to cool completely. For best flavor, wrap and store overnight before serving.

TIP:
1/4 cup skim milk mixed with 1 teaspoon vinegary can be substituted for buttermilk. Proceed as above.

Dried Plum Puree: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)