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Apricot Banana Bread

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.
  • Makes
    1 loaf (16 slices)

Ingredients

  • 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

Directions

  • 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 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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