Rating: 2.5 stars
393 Ratings
  • 5 star values: 41
  • 4 star values: 73
  • 3 star values: 70
  • 2 star values: 135
  • 1 star values: 74
Kay Chun

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Credit: Maura McEvoy

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.

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  • 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.  This recipe makes 1 loaf.

Nutrition Facts

calcium 134mg; 451 calories; carbohydrates 77g; cholesterol 69mg; fat 13g; fiber 4g; iron 3mg; protein 9mg; saturated fat 5g; sodium 332mg.
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