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Banana Apricot Nut Bread

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  All purpose flour 2 Cup (32 tbs), unsifted
  Baking powder 1 Teaspoon
  Soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Mashed ripe banana 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg 1
  Melted butter/Margarine 1⁄4 Cup (4 tbs)

In a bowl, stir together the flour, baking powder, soda, salt, sugar, apricots, and nuts until thoroughly blended.
In a separate bowl, combine banana, milk, egg, and butter; stir into the dry ingredients just until well blended.
Pour batter into a greased 4 1/2 by 8 1/2-inch loaf pan.
Bake in a 350° oven for 1 hour and 15 minutes, until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
(Or bake 1 hour in a 9 by 5-inch pan, or 45 minutes in 2 pans, each 3 3/4 by 7 3/8 inches.) Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.

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