Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| ⅓ cup | Shortening |
| 2 \N | Eggs |
| 1 cup | Mashed ripe bananas |
| ¼ cup | Buttermilk |
| 1¼ cup | Sifted flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| ¾ cup | Whole wheat flour |
| ¾ cup | Chopped dried apricots |
| ½ cup | Coarsely chopped walnuts |
Preheat oven to 325F. Grease a 9x5x3-inch loaf pan. Cream sugar and shortening; mix in eggs thoroughly. Combine bananas and buttermilk. Sift dry ingredients together; add alternately with banana mixture to creamed mixture. Stir in whole wheat flour, apricots and walnuts; pour into greased pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Crack in top of bread after baking is characteristic.
Posted to Bakery-Shoppe Digest V1 #416 by Shelley Sparks <ssparks@...> on Nov 25, 1997