Banana And Apricot Loaf Recipe

Name: Banana And Apricot Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter softened; 3/4 cup light brown sugar packed; 3 eggs beaten; 1 1/2 cups self rising flour; 1 teaspoon pumpkin pie spice; 2 bananas medium ripe, mashed; 3/4 cup dried apricots coarsely chopped; 1 tablespoon honey; 1 tablespoon honey warmed; 1 banana small, thinly sliced; dark brown sugar for sprinkling

Servings: persons

3 tablespoons butter softened
3/4 cup light brown sugar packed
3 eggs beaten
1 1/2 cups self rising flour
1 teaspoon pumpkin pie spice
2 bananas medium ripe, mashed
3/4 cup dried apricots coarsely chopped
1 tablespoon honey
1 tablespoon honey warmed
1 banana small, thinly sliced
dark brown sugar for sprinkling

1
Preheat the oven to 375u00b0F. Grease and line bottom of an 8 x 4-inch loaf pan with parchment paper.
2
Beat the butter and 1/2 the sugar in a large bowl with an electric mixer until creamy. Add remaining ingredients and mix well. Spoon into the prepared pan, smoothing the top.
3
Bake for 55-60 mins until golden brown and firm to the touch. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
4
For the topping, drizzle 1/2 the honey over the loaf. Arrange banana slices on top. Drizzle with the remaining honey. Sprinkle with a little dark brown sugar.

593

kcal

Calories

Fat

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: 3 tablespoons butter softened, 3/4 cup light brown sugar packed, 3 eggs beaten, 1 1/2 cups self rising flour, and more.

Yes, Banana And Apricot Loaf falls under the Baking & Desserts 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.

Banana And Apricot Loaf

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