Apricot Banana Bread Recipe
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 Eggland's Best Eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1/4 cup buttermilk
- 1-1/4 cups 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
- 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).
Reviews for Apricot Banana Bread(2)
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I've used this recipe from time to time & I think it's really good! I did make adjustments to it: I added 1 tsp. of vanilla extract, 1-1/2 tsp. baking powder instead of 1 tsp., but kept the amount of baking soda and salt the same! I HAVE used bran flakes if I didn't have the 100% All-Bran cereal on hand and it worked out well.I used 1/8 cup of flour to mix in with the dried apricots and I soured my milk instead of using buttermilk. The very first time I made this bread was in 1996 and my mother REALLY enjoyed it! This recipe is definitely a keeper! Please note: I used two 7-1/2x3-1/2" greased and floured loaf pans and I baked the loaves 50 to 60 minutes or until a cake tester came out clean. Today, 11/9/13, I'd baked the bread again and
I used 6 Tbsp. softened butter and I used 1 cup of chopped dried apricots! I've baked this bread in the smaller pans to yield more loaves! Thank you, Betty Hull, for sharing this recipe!
I can't say enough about it! I've used it time and again as I'd stated when I rated the bread the first time! 6/1/13! I take it to our chapel for our Sunday morning fellowship break sometimes! Today I DID increase the amount of bananas to about 1-1/4 cups instead of just 1 cup & I shall see how it fares! I noticed that it gives off a fragrant aroma when I bake it! I still used the 1/8 cup of all-purpose flour with the apricots & bran to keep the fruit from sinking to the bottom of the bread! delowenstein
This bread was VERY dry. Bran always soaks the moisture right out of the batter - however, I believed with the buttermilk and bananas, perhaps the bran wouldn't be so dominant. I was wrong. I even increased the amount of fat and buttermilk in this recipe in order to offset the dryness of the bran, to no avail. Now I just make my wonderful old-world banana bread and add a few chopped apricots to it, and that fits the bill.