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["1. The amounts listed make two 8 3/4""X 113/4"" X 11/2"" pans. Can also be made in comparable volume loaf pans.", "", "2. Preheat convection bake or regular oven to 350 .", "", "3. My mom uses bananas that get too ripe to eat and peels them and puts them in Ziplock bag in the freezer. When she has any where from 8-12 she takes them out the night before and puts in the fridge. In the morning she takes them out of the ziplock and puts them in an 8 cup measuring cup to finish defrosting.", "", "4. Stir baking soda and salt into flour (no need to sift). Chop apricots a bit by hand and then finish in mini food processor so they are chopped fairly small (or can do all by hand). Add the vanilla to the milk.", "", "5. When she is ready to make it, she mashes the bananas a bit with a potato masher and then puts them and any liquid in the bowl of a standing mixer to and finishes mushing them. (With a double recipe it is hard to do all by hand)", "", "6. Add the whole eggs and beat until mixed. Then add sugar and beat until well mixed. Alternate adding the flour mixture with the oil. Then add the chopped nuts and apricots. Finally add the milk, adding the extra 1/2 cup if mixture is too stiff.", "", "7. Pour into baking pans and bake for 30 minutes at 350u00b0 if using convection-bake or 45 in a regular oven. My mom bakes one pan a time in her convection toaster oven.", "", "8. Let cool and wrap well. My mom just uses large restaurant grade ziplocks I found at Cash & Carry. Freezes well."]
