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.
Nutrition & Diet Analysis (per serving)
577
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
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).
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).