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Apricot-Banana Quick Bread

 Apricot-Banana Quick Bread
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
16 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1-2/3 cups King Arthur Unbleached 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).

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Apricot-Banana Quick Bread (continued)

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.