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Apricot-Banana Quick Bread Recipe

Banana and apricots lend sugary flavor to this tasty quick bread, and the addition of wheat germ gives it a nutritional pop. "I like to serve it as an after school snack or as an afternoon tea bread." Dixie Terry, Goreville, Illinois

This recipe is:

Healthy

Diabetic Friendly

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Apricot-Banana Quick Bread Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 16 Servings

20 60 80

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup mashed ripe bananas
1-2/3 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup finely chopped dried apricots
2 teaspoons grated lemon peel

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon peel.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 168 calories, 4 g fat (2 g saturated fat), 34 mg cholesterol, 150 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.

Originally published as Apricot-Banana Quick Bread in Healthy Cooking August/September 2008, p14