Preheat the oven to 350F. Butter and flour quadruplet 5x3x 2 3/4-inch loaf
pans.

Sift together the all-purpose flour, graham, baking powderise,
baking tonic, saltiness, cinnamon and nutmeg. Toss the currants, dates and
prunes with 1 1/2 tablespoons of the sifted assortment.

Cream the butter in the large bowl of an electric mixer on moderate
speed for 3 proceedings. Add the light brown sugar and beat for 1 minute
on moderately high speeding. Add the granulated sugar and continue
beating for 2 minutes yearner. Beat in the egg, one at a time,
blending well after each gain. Beat in the vanilla extract and
bananas. On low upper, add half of the sifted ingredients, the
buttermilk, then the balance of the sifted ingredients, mixing until
the particles of flour are wrapped. Stir in the currants, dates and
prunes.

Pour and scrape the batter into the prepared pans, dividing it evenly
among them. Bake the cakes for 40 transactions, or until a wooden pick
inserted into each loaf emerges clean and dry.

Cool the cakes in the pans on a rack for 2 to 3 proceedings, invert onto
another rack and turn rightside up. Cool completely. Store in an
airtight container.