Prep Time:
10 min
Cook Time:
55 min
Total Time:
65 min
Servings:
8-10
Apricot Banana Bread bakes 55-65 minutes into a beautiful loaf and tastes even better. This is a fruity version of a classic is moist and delightful for you to try. Serve this with breakfast, brunch or at a party, it will surely be a hit.
Ingredients
How to make it
-
1
Preheat oven to 350°F.
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2
Spray bottom only of 9x5-inch loaf pan with nonstick cooking spray.
-
3
Coat bottom of pan with flour; tap out excess.
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4
In large bowl, combine flour, oats, baking powder, baking soda and salt; mix well.
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5
Add apricots and ¼ cup almonds; mix well.
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6
In medium bowl, whisk together bananas, buttermilk, oil, brown sugar, eggs and extract until well blended.
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7
Add to dry ingredients all at once.
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8
Stir just until dry ingredients are evenly moistened. (Do not overmix)
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9
Pour into pan.
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10
Sprinkle with remaining 2 tablespoons almonds.
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11
Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean.
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12
Cover 10 minutes in pan on wire rack.
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13
Remove bread from pan.
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14
Cool completely on rack.
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15
Wrap covered bread tightly in aluminum foil and store up to 3 days at room temperature.
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16
For longer storage, label and freeze.
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