Banana-Apricot Bread

Banana-Apricot Bread
Photo by Maura McEvoy

Ingredients

  • 2 large, very ripe bananas, peeled and mashed
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 2 large, very ripe bananas, peeled and mashed
  • ½ cup chopped dried apricots
  • 4 tablespoons chilled butter, cut into small pieces
  • 3 cups all-purpose flour
  • + 15 more ingredients
    • 1 teaspoon baking soda
    • ½ cup chopped pecans
    • ½ cup chopped pecans
    • 2 eggs, beaten
    • ½ cup chopped dried apricots
    • 1 cup buttermilk
    • 1 cup buttermilk
    • 2 eggs, beaten
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 cup granulated sugar
    • 2 teaspoons baking powder
    • 1 cup granulated sugar
    • 4 tablespoons chilled butter, cut into small pieces
    • 1 teaspoon ground cinnamon

Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in ...

View full recipe at My Recipes

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