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
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 Eggland's Best 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
- 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).
Originally published as Apricot-Banana Quick Bread in Healthy Cooking August/September 2008, p14
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