Banana-Apricot Nut Bread
A moist, delicious banana-apricot nut bread that combines sweet ripe bananas with tangy dried apricots and crunchy walnuts for a flavorful treat. Perfect for breakfast, snack, or dessert, it appeals to fruit lovers and those seeking a comforting homemade baked good.
Ingredients
Instructions
- Preheat oven to 350°F (or 325°F for a glass pan).
- In a mixing bowl, beat the egg and melted butter together.
- Add the milk and granulated sugar, stirring until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chopped dried apricots, chopped walnuts, and mashed bananas.
- Pour the batter into a greased or parchment-lined loaf pan.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can substitute the walnuts with pecans or omit nuts altogether for a nut-free version. If you like a bit of spice, add a teaspoon of cinnamon or nutmeg to the dry ingredients. Ensure your bananas are very ripe for the best sweetness. This recipe can also be adapted for mini loaves, reducing the baking time accordingly.
Serving Suggestions
This Banana-Apricot Nut Bread is delightful on its own, but you can serve it with a spread of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea. For a hearty breakfast, enjoy it alongside yogurt and fresh fruit. Consider serving it with a side of Apricot Chewies for a sweet treat combo.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in a toaster or microwave for a few seconds until just heated through, enhancing the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Apricot Nut Bread contains roughly 168 calories, with 1g protein, 15g carbohydrates, and 12g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 902mg per serving (39% 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?
While fresh apricots can be used, they have a higher water content, which may alter the bread's texture. If you decide to use fresh apricots, chop them finely and reduce the milk slightly to compensate for the extra moisture. Dried apricots provide a concentrated sweetness that complements the bananas well.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes, checking regularly. The top should be golden brown and firm to the touch.
Can I make this bread gluten-free?
Yes, you can make this recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend. Additionally, ensure all other ingredients are certified gluten-free. The texture may vary slightly, but the flavor will remain delicious. Bake as directed, keeping an eye on the baking time.
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).