Tags
banana bread recipe, bananas, breakfast bread, comfort food, dessert, dried apricots, food, homemade bread
Your holiday menu is all set, but have you thought about what to serve to overnight guests in the morning? This bread is a great addition to a continental breakfast. As an alternative, it’s sweet enough to serve for dessert but contains no milk or butter.
BANANA-APRICOT BREAD
Servings: 12
1 ¾ cups all-purpose flour (I mix white and whole wheat flour.)
3 tablespoons packed light brown sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
14 dried apricot halves, chopped
1 egg
3 very ripe bananas
1/2 cup apple or orange juice
Heat the oven to 350 F. Spray an 8” x 4” loaf pan with nonstick cooking spray.
In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. Stir in the apricot pieces.
In a small bowl, beat the egg, and add the juice. Add the bananas and mash into the liquid. Do not over-mash; leave some small banana chunks in the mixture.
Pour over the powdered ingredients and stir just until blended.
Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes to an hour.
Invert pan so bread falls onto a rack to cool
Cool completely on rack before slicing. Cut 12 slices.
Optional: Sprinkle with powdered sugar and serve with jam or chutney.
(Recipe adapted from Weight Watchers “New Complete Cookbook,” Macmillan, 1998)
Great combination!
LikeLike
Yes, they pair well together. Thank you for commenting.
LikeLike
Pingback: Banana-apricot bread recipe | highmatiencehousewives