Banana Apricot Bread
A moist, flavorful banana apricot bread infused with sherry and lemon zest, perfect for breakfast or teatime, appealing to fruit lovers seeking a unique twist.
Ingredients
Instructions
- Soak chopped dried apricots in sherry for 1 hour.
- Drain and discard the sherry.
- Sift all-purpose flour, baking powder, and baking soda twice.
- Cream butter, grated lemon rind, and sugar together.
- Beat in eggs one at a time, beating well after each addition.
- Fold in soaked apricots and mashed banana alternately with the flour mixture.
- Place the mixture into a greased and lined 4 x 8-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour or until cooked through.
- Cool on a wire rack.
- Ice with your choice of icing, if desired.
Tips & Substitutions
For added flavor, consider using a flavored sherry, such as dry or sweet, depending on your preference. If you don't have sherry, apple juice or orange juice can be a good substitute for soaking the apricots. Ensure the butter is at room temperature for easier creaming. For a twist, you can add chopped nuts or chocolate chips for extra texture and richness.
Serving Suggestions
Serve Banana Apricot Bread sliced, possibly with a smear of butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. Consider serving it alongside a fresh fruit salad or the Pear, Cheese And Almond Salad for a refreshing contrast. You can also enjoy it as a dessert, optionally topped with a light lemon icing.
Storage & Reheating
Store any leftover Banana Apricot Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, placing it in the freezer where it can last for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Apricot Bread contains roughly 1776 calories, with 13g protein, 166g carbohydrates, and 122g fat. It is an excellent source of calcium (89% of the Daily Value), iron (88% of the Daily Value), and protein (25% 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 for this recipe?
Fresh apricots contain more moisture and are not suitable for this bread. Dried apricots provide the right texture and sweetness. If you have fresh apricots, consider using them in a different recipe, such as a tart or salad.
What can I substitute for butter in this recipe?
You can replace butter with an equal amount of coconut oil or a plant-based margarine for a dairy-free option. Applesauce can also be used to reduce fat content, but it may alter the texture slightly.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
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).