Apricot Banana Bread Recipes

NO-BAKE APRICOT AND OAT NUGGETS

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.

APRICOT BANANA BREAD

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.

APRICOT PRESERVE NUT BREAD

Steps:

• Sift dry ingredients into a large mixing bowl.
• Add nuts, shortening, egg, preserves, and juice.
• Stir until mixture is dampened, but not smooth.
• Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.

APRICOT-BANANA QUICK BREAD

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.

APRICOT BANANA BREAD

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.

BANANA, DRIED APRICOT AND SULTANA BREAD

Steps:

• Preheat oven to 180C. Sift 2 cups self-raising flour and 1 teaspoon cinnamon together in a large bowl. Add half a cup of sugar, 50g dried chopped apricots and 55g sultanas. Stir to combine. Combine 1 cup skim milk, 2 eggs and 1 cup mashed very ripe banana (about 2 large bananas) in a bowl and stir well. Fold into flour mixture and stir well. Line the base and grease a 24x13cm loaf tin. Pour in mixture and bake for 45-50 minutes or until a cake tester comes out clean. Rest for 5 minutes then turn onto a cake rack to cool. To serve Serve with unsalted butter. Toasts well.