Taste of Home
Apricot Banana Bread
TOTAL TIME: Prep: 15 min. Bake: 55 min.
YIELD: 1 loaf (16 slices).
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
Ingredients
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1/3 cup butter, softened
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2/3 cup sugar
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2 eggs
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1 cup mashed ripe bananas (2 to 3 medium)
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1/4 cup buttermilk
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1-1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup 100% bran cereal (not flakes)
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3/4 cup chopped dried apricots (about 6 ounces)
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1/2 cup chopped walnuts
Directions
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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.
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2.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 196 calories, 7g fat (3g saturated fat), 37mg cholesterol, 197mg sodium, 31g carbohydrate (17g sugars, 2g fiber), 4g protein.
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