15 Minute Prep Time: Apricot-Banana Bread

February 21, 2009

Banana-Apricot Bread from Real Simple

I love to make quick bread, which in food terms, means “bread that is quick to make because it requires no kneading or rising time”. And whether you have 3 kids or not, time is everything. Using dried apricots and bananas creates a wonderful flavor combination. You can also add red or golden raisins, dried cranberries, dried cherries and flaked coconut if you wish. I like it how it is below, and it’s perfect to have on hand for the weekend (except for the fact that it goes so fast). Please share with me some of your favorite quick bread recipes when you get some open time. Thanks, Alison


Apricot-Banana Bread

Prep: 15 minutes

Cook: 1 hour

Yield: 1 loaf


3  cups all-purpose flour

1  cup  granulated sugar

2  teaspoons baking powder

1  teaspoon baking soda

1  teaspoon ground cinnamon

4  tablespoons chilled butter, cut into small pieces

1  cup chopped dried apricots

1/2  cup chopped pecans (optional)

2  large, very ripe bananas, peeled and mashed

1  cup nonfat buttermilk

2  eggs, beaten


1. Heat oven to 350º 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 apricots and pecans, if desired. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan.

2. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.


One Response to “15 Minute Prep Time: Apricot-Banana Bread”

  1. Gregg Says:


    We’re big fans of quick breads, too. We did an orange marmalade/yogurt loaf that was all the things a good breakfast treat should be, moist and sweet with a delicate crumb and just the tiniest bit of tang from the yogurt to balance out the sweetness of the marmalade. There’s plenty of citrus peel in the batter, but the whole loaf is bathed in two separate glazes, one is essentially melted marmalade and the other is a pretty standard orange juice and powdered sugar mixture. Using two different glazes really fancies up the bread.

    I know people who are more calorie-conscious than I typically choose unglazed breads, since they’re almost always empty/sugar calories. I think a nice glaze adds just a little something extra and is as worthwhile as, say, frosting a cupcake.

    This past weekend I made a modest little gingerbread (ok, it came from a mix)and topped it with a glaze that started with apple juice, brown sugar and just a splash of apple cider vinegar. We just boiled the bejeezus out of these ingredients and when they were nice and syrupy we poured it over the gingerbread. It really finished the dish nicely.

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