Fruity Banana Bread

Total Time
2 hours 30 minutes
Rating
4(128)
Comments
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Ingredients

Yield:10 to 12 servings
  • 4ounces (½ cup, packed) dried apricots
  • cup orange juice
  • Nonstick cooking spray or vegetable oil, for greasing pan
  • ¼pound (1 stick) unsalted butter
  • 1⅓cups all-purpose flour
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • ½teaspoon salt
  • ¾cup sugar
  • Finely grated zest of 1 orange
  • 2large eggs
  • 1cup (about 3 medium) mashed very ripe bananas
  • ½cup mixed nuts, chopped
  • 1tablespoon turbinado sugar or granulated white sugar
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

275 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 4 grams protein; 226 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using kitchen shears, cut each apricot in half lengthwise. Holding halves together, cut four or five times crosswise. In a small saucepan, combine apricot pieces and orange juice. Bring to a boil, then remove from heat. Allow to rest until apricots have absorbed most of the liquid, about 1 hour.

  2. Step 2

    Heat oven to 325 degrees. Place a baking sheet in oven. Spray or oil a 9-by-5-inch loaf pan, and if desired, line with parchment paper. Melt butter in a microwave oven or small saucepan; reserve.

  3. Step 3

    In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, blend together reserved butter, ¾ cup sugar, and orange zest. Mix in eggs one at a time, then mashed bananas, apricots, and nuts. Stir in flour mixture one-third at a time, stirring well after each addition.

  4. Step 4

    Scrape dough into pan, and sprinkle with turbinado sugar. Bake until a toothpick inserted into center comes out clean, 1 to 1¼ hours. Place pan on a rack to cool. To serve, remove from pan, and slice thinly. Serve at room temperature.

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Ratings

4 out of 5
128 user ratings
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Comments

I️ made 2 breads: one using suggested amount of sugar and another with a smaller amount. My guests raved about the second version.

I made this exactly as described. It was delicious, but it stuck to the bottom of the pan when I was getting it out, even though I had buttered the pan. Next time I would definitely use the parchment paper.

I recommend less sugar as well as salt. Used dried cranberries, figs and walnuts. The smell from the oven was mouthwatering, the taste delicious.

Does this bread freeze well?

Used half the sugar as suggested and it was sweet enough. Quite oily, although tasty.

I’d recommend checking for doneness after 45 minutes. Otherwise a simple and very tasty loaf.

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