Banana-Apricot Bread

Banana-Apricot Bread Recipe
Photo: Maura McEvoy

Yield:

1 loaf

Recipe from

Nutritional Information

Calcium 134 mg
Calories 451
Caloriesfromfat 0 %
Carbohydrate 77 g
Cholesterol 69 mg
Fat 13 g
Fiber 4 g
Iron 3 mg
Protein 9 mg
Satfat 5 g
Sodium 332 mg

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
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

Preparation

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.

Note:

Jane Kirby,

November 2002
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