4 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup chopped dried apricots
2 large, very ripe bananas, peeled and mashed
1 cup buttermilk
2 eggs, beaten
How to Make It
Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.
VARIATIONS: Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.
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I was disappointed with this bread. I would not make it again. There are better banana bread recipes out there. This is just a side note: when I prepared this there was too much batter for a 9x5 so perhaps it would be better to make 2 smaller size loaves.
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