Good any time of the year. Can be baked ahead of time and stored in a freezer.
Makes 2 Small loaves
or 1 Large loaf
Any dried fruit may be
used instead of apricots
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
3/4 cup ripe banana, mashed
1/2 cup milk
Into a bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Blend thoroughly.
Into a separate bowl, combine mashed banana, milk, egg and butter. Stir into dry ingredients just until well blended. Pour batter into a greased 4 1/2″ x 8 1/2″ loaf pan
Bake in a preheated 350 degree oven (325 if using a glass pan) for 1 1/4 hours or until bread begins to pull away from the sides of the pan and a wooden pick inserted into the center comes out clean. If using a 9″ x 5″ pan baked 1 hour; if using two 3 3/8″ x 1 3/8″ pans, bake for 45 minutes.
Let cool in the pan for 10 minutes, then take loaf out of the pan and place onto a rack to completely cool.