Apricot banana bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine -- |
| Softened | ||
| ⅔ | cup | Sugar |
| 2 | eaches | Eggs |
| 1 | cup | Ripe bananas -- mashed 2/3 |
| Medium | ||
| ¼ | cup | Buttermilk |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | 100% bran cereal -- not |
| Flakes | ||
| ¾ | cup | Dried apricots -- 6 ounces |
| Chopped | ||
| ½ | cup | Walnuts -- chopped |
Directions
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture.
Stir in bran, apricots and nuts. Pour into a greased 9-in, x 5-in. x 3-in. loaf pan. Bake at 350 deg. for 55-60 minutes or until bread tests done. Cool 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf
Recipe By : Taste of Home