Apricot Banana Bread

Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. This bread is perfect to take to bake sales since it really goes fast. You can also make it in small loaf pan to give as gifts. This recipe dates back to at least 1955 and will become a family favorite that you can also enjoy for years to come.


16 servings


1/3 cup butter, softened
2/3 cup granulated (white) sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1/4 cup buttermilk
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped walnuts


Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with Pan Release, shortening, or baking spray with flour.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. Pour into prepared loaf pan.

Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire cooling rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 minutes
Cool Time: 10 minutes

Nutritional Information

Amount per serving (1 slice): 196 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 197 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

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