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Apricot Banana Bread

 Apricot Banana Bread
Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. —Betty Hull, Stoughton, Wisconsin
16 ServingsPrep: 15 min. Bake: 55 min.

Ingredients

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1/4 cup buttermilk
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 100% bran cereal (not flakes)
  • 3/4 cup chopped dried apricots (about 6 ounces)
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs. Combine bananas and buttermilk. Combine the flour, baking
  • powder, baking soda and salt; add to creamed mixture alternately
  • with banana, beating well after each addition. Stir in bran,
  • apricots and nuts.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 55-60 minutes or until a toothpick inserted near the center comes
  • out clean. Cool 10 minutes before removing from pan to a wire rack.
  • Yield: 1 loaf(16 slices).

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Apricot Banana Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 196 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 197 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.