Name: Apricot-Banana Quick Bread
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 3/4 cup sugar; 2 large eggs; 1 cup mashed ripe bananas; 1-2/3 cups all-purpose flour; 2/3 cup toasted wheat germ; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 cup finely chopped dried apricots; 2 teaspoons grated lemon zest

Servings: 4 persons

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 cup mashed ripe bananas
1-2/3 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup finely chopped dried apricots
2 teaspoons grated lemon zest

1
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon zest.
2
Transfer to a 9x5-in. loaf pan coated with cooking spray.
3
Bake at 350u00b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

No nutritional information available.

No additional tips available.

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

Apricot-Banana Quick Bread

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