Apricot Banana And Buttermilk Bread Recipes

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BUTTERMILK BANANA BREAD



Buttermilk Banana Bread image

My mom has been making this delicious, moist banana bread for 30 years; it was a family favorite for breakfast!

Provided by MAGDIEGO

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

2 cups flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ¼ cups white sugar
½ cup shortening
2 egg, beaten
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Sift flour, baking soda, and cinnamon together in a bowl.
  • Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy; add 1 egg at a time, thoroughly beating the first into the sugar mixture before adding the second. Beat banana and vanilla into the wet mixture together. Stream buttermilk into wet mixture while continually beating until smooth; add flour mixture and continue to beat until you have a smooth batter. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 41.7 g, Cholesterol 31.4 mg, Fat 9.7 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 127.9 mg, Sugar 23.8 g

APRICOT MUFFINS



Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  • In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  • Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

APRICOT BANANA BREAD



Apricot Banana Bread image

Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. -Betty Hull, Stoughton, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf(16 slices).

Number Of Ingredients 12

1/3 cup butter, softened
2/3 cup 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

Steps:

  • 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 a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 197mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT BANANA BREAD



Apricot Banana Bread image

Make and share this Apricot Banana Bread recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 1h12m

Yield 1 loaf

Number Of Ingredients 12

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe banana
1/4 cup buttermilk
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-bran cereal, not the flakes
3/4 cup dried apricot, chopped
1/2 cup chopped walnuts

Steps:

  • Cream butter and sugar; add eggs, mix well.
  • Mix bananas and buttermilk.
  • Mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture.
  • Stir in bran, apricots, and nuts.
  • Pour in greased 9in loaf pan.
  • Bake at 350* for 55-60 minutes, until bread tests done.
  • Cool 10 minutes before removing from pan.

Nutrition Facts : Calories 2710.2, Fat 115.4, SaturatedFat 46.7, Cholesterol 588, Sodium 2955.6, Carbohydrate 406, Fiber 36.7, Sugar 219.4, Protein 53.1

NO-BAKE APRICOT AND OAT NUGGETS



No-Bake Apricot and Oat Nuggets image

Get the recipe for No-Bake Apricot and Oat Nuggets.

Provided by Pam Lolley

Time 1h45m

Number Of Ingredients 7

0.5 cup chopped dried apricots
0.5 cup crunchy peanut butter
0.5 cup honey
0.25 cup packed light brown sugar
2 cups rolled oats, toasted
0.5 cup sweetened flaked coconut, toasted
0.25 teaspoon kosher salt

Steps:

  • Place the chopped apricots in a small bowl with enough cool water to cover. Let stand 30 minutes, then drain and pat dry with paper towels.
  • Stir together the peanut butter, honey, and brown sugar in a medium-size heavy-duty saucepan. Cook over medium heat, stirring constantly, just until mixture begins to bubble around the edges and sugar is completely melted, 2 to 3 minutes. Remove from heat. Add the oats, coconut, salt, and chopped apricots; stir well to fully incorporate. Cool 10 minutes.
  • Dampen hands, and shape mixture into about 24 (1½-inch) balls. Place cookies on parchment paper-lined baking sheets and chill 1 hour. To store, refrigerate in an airtight container for up to 1 week.

BEST BUTTERMILK BANANA BREAD RECIPE



Best Buttermilk Banana Bread Recipe image

Buttermilk Banana Bread - This is the best banana bread recipe ever! This is an easy recipe and the bread is so moist and delicious. I absolutely love it!

Provided by Amanda Finks

Categories     Bread/Muffin     Breakfast     brunch     Snack

Time 1h10m

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, (mashed with a fork (about 1 cup))
2 large eggs
1 cup buttermilk
1/2 cup canola oil (or your preferred cooking oil)
1 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F. Spray a 9 by 5 inch loaf pan with cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
  • In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
  • Stir the dry ingredients into the wet ingredients until just combined. Do not over mix. Pour the batter into the prepared baking pan.
  • Bake for 1 hour to 1 hour and 10 minutes. When a toothpick is inserted into the center of the bread, it should come out with moist crumbs but with no raw batter on it.
  • Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator*.

Nutrition Facts : ServingSize 1 /12th of the recipe, Calories 293 kcal, Carbohydrate 44 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 222 mg, Fiber 1 g, Sugar 21 g

APRICOT, BANANA AND BUTTERMILK BREAD



Apricot, Banana and Buttermilk Bread image

Make and share this Apricot, Banana and Buttermilk Bread recipe from Food.com.

Provided by Mandy

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup plain flour
1 cup wholemeal self-rising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 pinch salt (optional)
1 teaspoon ground cinnamon
1/2 cup raw sugar
1 cup dried apricot, diced
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
1 cup ripe banana, mashed (about 2 large bananas)

Steps:

  • Preheat oven to 180ºC. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper.
  • Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots.
  • Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of dry ingredients. Using a metal spoon, gently fold egg mixture into dry ingredients until well combined.
  • Spoon mixture into prepared pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack to cool completely. Slice and serve.

Nutrition Facts : Calories 197.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 54.4, Sodium 262.6, Carbohydrate 41.2, Fiber 2.2, Sugar 25.5, Protein 5.2

APRICOT BANANA BREAD



APRICOT BANANA BREAD image

Categories     Bread

Number Of Ingredients 12

1/3 cup margarine
2/3 cup sugar
2 eggs
1 cup bananas
1/4 cup buttermilk
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 cup bran cereal
3/4 cups dried apricots
1/2 cup walnuts

Steps:

  • 350 55-60 minutes Cream butter and sugar and add eggs, mix well. Combine banana and buttermilk. Combine flour, baking powder, soda and salt. Add to cream mixture alternately with banana mixture. Stir in bran, apricots and nuts.

APRICOT-BANANA QUICK BREAD



Apricot-Banana Quick Bread image

Banana and apricots lend sugary flavor to this tasty quick bread, and the addition of wheat germ gives it a nutritional pop. "I like to serve it as an after school snack or as an afternoon tea bread." Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 cup mashed ripe bananas
1-2/3 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup finely chopped dried apricots
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon zest., Transfer to a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 168 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 150mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

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