by Joyce Kohl

Banana-Apricot Nut Bread Source: Go Inside™
Good any time of the year. Can be baked ahead of time and stored in a freezer.
Servings: Ingredients:


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

1 egg

  1. Into a bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Blend thoroughly.
  1. 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
  1. 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.
  1. Let cool in the pan for 10 minutes, then take loaf out of the pan and place onto a rack to completely cool.