Apricot Banana Nut Bread Recipe

Name: Apricot Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour; 1 c. sugar; 1 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. baking soda (1 tsp. bkg. powder may be added); 1/2 c. dried apricots, chopped; 1/2 c. walnuts or hickory nuts; 1/2 c. milk; 3/4 c. mashed ripe bananas; 1 egg; 1/4 c. melted butter/margarine

Servings: persons

2 c. sifted flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda (1 tsp. bkg. powder may be added)
1/2 c. dried apricots, chopped
1/2 c. walnuts or hickory nuts
1/2 c. milk
3/4 c. mashed ripe bananas
1 egg
1/4 c. melted butter/margarine

1
Sift all dry ingredients together, add apricot and nuts. Combine remaining ingredients, add to dry ingredients, stirring just Until Well Blended.
2
(Note:
3
Less sugar may be added.)
4
Turn into greased (wax paper lined) loaf pan.
5
Bake at 350u00b0 for 1 hour or until done.
6
(Test with a toothpick--may not take 1 full hour.) Cool in pan for 10 minutes.
7
Turn out to cool on wire rack.
8
This recipe may be doubled.

1068

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sifted flour, 1 c. sugar, 1 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Apricot Banana Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Banana Nut Bread

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