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Banana Apricot Bread Recipe

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Sweet Delicious Apricot Almond Banana Bread Bake Then Eat
Sweet Delicious Apricot Almond Banana Bread Bake Then Eat from baketheneat.com

Description

This banana apricot bread recipe is a perfect blend of sweet and tangy flavors that you'll love. The bread is moist, tender, and has a delicious aroma that will make your mouth water. This bread is perfect for breakfast or as a snack, and it's also a great way to use up ripe bananas.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 50-60 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped walnuts (optional)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer (optional)

Method

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with cooking spray or butter.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
  4. Add the eggs and vanilla extract to the butter mixture and mix until well combined.
  5. Gradually mix in the mashed bananas until well combined.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Fold in the chopped apricots and walnuts (if using) with a spatula.
  8. Spoon the batter into the prepared loaf pan and smooth out the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  10. Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Notes

  • You can use either fresh or frozen bananas for this recipe. If using frozen bananas, thaw them first and drain any excess liquid.
  • If you're using dried apricots, you can rehydrate them by soaking them in hot water for about 10 minutes before chopping them.
  • If you're using walnuts, you can toast them in the oven for a few minutes before adding them to the batter for extra flavor.

Nutrition Info

  • Calories: 265
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 57mg
  • Sodium: 211mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 2g
  • Sugars: 22g
  • Protein: 3g

Recipes FAQ

Can I use fresh apricots instead of dried?

Yes, you can use fresh apricots instead of dried. Just make sure to chop them into small pieces before adding them to the batter.

Can I use a different type of nut instead of walnuts?

Yes, you can use a different type of nut like almonds, pecans, or hazelnuts instead of walnuts.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

Recipe Tips

  • Make sure to use ripe bananas for this recipe. They should be soft and have brown spots on the skin.
  • Make sure to let the bread cool in the pan for 10 minutes before removing it. This will help it hold its shape.
  • If you're using a glass loaf pan, reduce the oven temperature by 25°F to prevent the bread from over-browning.

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