Banana-Apricot Bread

Banana-Apricot Bread
Maura McEvoy
Serves 10
preparation
15
minutes
cooking
75
minutes
other
0
minutes

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

Directions

  1. Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. 
  2. 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.
  3. 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.  This recipe makes 1 loaf.
Kay Chun
October 2002

Nutritional Information

  • Per Serving
  • Calories 451
  • Calcium 134 mg
  • Carbohydrate 77 g
  • Cholesterol 69 mg
  • Fat 13 g
  • Fiber 4 g
  • Iron 3 mg
  • Protein 9 mg
  • Sat Fat 5 g
  • Sodium 332 mg
What does this mean? See Nutrition 101.