Preheat oven to 350 degrees. Prune puree: Pulse 2/3 cup (4 oz.) pitted prunes and 3 tablespoons water in food processor until well chopped. In large bowl, mix prune puree, sugar (optional) water and vanilla. Mix in bananas and other fruit. In another bowl mix dry ingredients, then mix this into banana mixture alternating with buttermilk. Blend thoroughly. Pour into greased 9x5 inch loaf pan. Bake about 1 hour and 15 minutes or until pick inserted in middle comes out clean. Cool in pan then turn out onto rack to cool completely. Best made ahead, wrapped and stored in fridge overnight. 4/25/00: I used ?½ cup sugar 4 small/med bananas 2/3 cup dried rehydrated cherries/blueberries ?½ cup pecan pieces Topped with sugar and cinnamon Next time try dates apricots