Apricot Banana Bread
A moist and flavorful banana bread packed with dried apricots and bran cereal, perfect for breakfast or snack, appealing to those who enjoy fruity, hearty baked goods.
Ingredients
Instructions
- In a mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Combine bananas and buttermilk.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture.
- Stir in bran, apricots and nuts.
- Pour into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350° for 55 to 60 minutes or until bread tests done.
- Cool 10 minutes before removing from pan to a wire rack.
Tips & Substitutions
For extra moisture, you can substitute half of the margarine with unsweetened applesauce. If you don't have buttermilk, mix 1/4 cup of milk with 1/2 teaspoon of vinegar and let it sit for a few minutes. Make sure to mash the bananas well for a smoother texture. Adding walnuts or pecans can enhance the flavor profile, similar to what you'd find in American recipes.
Serving Suggestions
This Apricot Banana Bread is delightful on its own but pairs beautifully with a spread of cream cheese or butter. Serve it alongside a hot cup of tea or coffee for a perfect breakfast or snack. You can also enjoy it with fresh fruit or yogurt for added flavor and texture. For a festive twist, consider pairing it with Eggnog Wreath during the holiday season.
Storage & Reheating
To store leftovers, wrap the cooled banana bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or toast lightly for a crispy edge.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Banana Bread contains roughly 2070 calories, with 47g protein, 135g carbohydrates, and 166g fat. It is an excellent source of calcium (120% of the Daily Value), protein (95% of the Daily Value), and dietary fiber (84% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried ones?
While fresh apricots can be used, they have a much higher water content and will alter the bread's texture. If using fresh apricots, chop them finely and reduce the buttermilk slightly to maintain the right consistency. Dried apricots provide a concentrated sweetness that complements the bread better.
How can I tell when the banana bread is done baking?
To check if the banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. Be careful not to overbake, as this can lead to a dry texture. Start checking around the 55-minute mark.
Can I freeze the banana bread for later use?
Yes, you can freeze the banana bread! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight and warm it in the oven or microwave before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).