15 Minute Prep Time: Apricot-Banana Bread
February 21, 2009
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
Ingredients
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
Preparation
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.
Filed in Appetizer/Snack, Appetizers, Beverages, Christmas, Cookies, cr, Desserts, Food, Food gifts, Holiday, Main Dishes, Recipes
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