Banana And Apricot Bread Recipe

Name: Banana And Apricot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried apricot (135g/4 1/2oz roughly chopped); 1/2 cup sultana (85g/2 3/4oz); 1 cup unsweetened apple juice (low GI 250ml/8fl oz); 2 1/4 cups self-raising flour (stone ground 360g/12 oz); 1 teaspoon baking powder; 1 teaspoon mixed spice; 1/2 cup oat bran (unprocessed 70g/2 1/4oz); 3 tablespoons brown sugar (or low-calorie sweetner suitable for baking); 2 eggs (lightly beaten); 1 cup buttermilk (250ml/8fl oz); 2 tablespoons olive oil; 1 cup mashed banana (just ripe 240g/7 2/3oz)

Servings: persons

1 cup dried apricot (135g/4 1/2oz roughly chopped)
1/2 cup sultana (85g/2 3/4oz)
1 cup unsweetened apple juice (low GI 250ml/8fl oz)
2 1/4 cups self-raising flour (stone ground 360g/12 oz)
1 teaspoon baking powder
1 teaspoon mixed spice
1/2 cup oat bran (unprocessed 70g/2 1/4oz)
3 tablespoons brown sugar (or low-calorie sweetner suitable for baking)
2 eggs (lightly beaten)
1 cup buttermilk (250ml/8fl oz)
2 tablespoons olive oil
1 cup mashed banana (just ripe 240g/7 2/3oz)

1
Preheat oven to 180C (350F/Gas 4).
2
Lightly grease and line a 10cm x 20cm (4inch x 8inch) loaf tin.
3
Put the apricots, sultanas and apple juice into a pan and bgring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
4
Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
5
Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
6
Spoon the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre.
7
Set aside for 5 minutes before turning out on a wire rack to cool completely.
8
Serve the bread plain or with a low fat spread.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup dried apricot (135g/4 1/2oz roughly chopped), 1/2 cup sultana (85g/2 3/4oz), 1 cup unsweetened apple juice (low GI 250ml/8fl oz), 2 1/4 cups self-raising flour (stone ground 360g/12 oz), and more.

Yes, Banana And Apricot 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.

That's it — enjoy your meal!

Banana And Apricot Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions