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Apricot Banana Bread Recipe

Apricot Banana Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD:16 servings


  • 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 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


  • 1. 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.
  • 2. Pour into a greased 9x5-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).

Nutritional Facts

1 slice: 196 calories, 7g fat (3g saturated fat), 37mg cholesterol, 197mg sodium, 31g carbohydrate (17g sugars, 2g fiber), 4g protein.

Reviews for Apricot Banana Bread

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sugarcrystal User ID: 5836839 224430
Reviewed Apr. 7, 2015

"I really like this recipe. It reminds me of my grandmother's banana bread, and she always had buttermilk and apricots around the house too. I did add a splash of vanilla and 2 tablespoons of vegetable oil."

delowenstein User ID: 3766053 8365
Reviewed Jun. 1, 2013 Edited Nov. 9, 2013

"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"

sarah_mcelroy User ID: 1330122 5973
Reviewed Oct. 21, 2009

"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."

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