Banana Apricot Nut Bread
|All purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||1 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)|
|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.