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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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Reviews

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Average Rating:
  • sugarcrystal
    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.

  • sschroe
    Jun 5, 2013

    No comment left

  • delowenstein
    Jun 1, 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 andI 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
    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.

  • cdkruse
    Sep 25, 2009

    No comment left

  • annab94
    Jul 19, 2009

    No comment left

  • chilipepper99
    Jun 3, 2007

    No comment left

  • Arlyne Welch
    Oct 19, 2006

    No comment left