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Banana-Apricot Bread
Banana-Apricot BreadFor an easy variation on this bread, use dark or golden raisins instead of the diced apricots.
  • 2/3 cup diced apricots
  • 1/2 cup boiling water
  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 cup mashed bananas (about 3)
  • 1/2 cup honey
  • 1/2 cup low-fat (1.5%) buttermilk
  • 2 tablespoons light olive oil
  • 2/3 cup chopped almonds, toasted

1. Preheat oven to 350°F. Spray three 5-1/2- x 3-inch mini-loaf pans with nonstick cooking spray. Dust with flour, shaking off excess. In small heatproof bowl, combine apricots and boiling water and let stand for 10 minutes.

2. Meanwhile, in medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, baking soda, cardamom and salt.

3. In large bowl, stir together bananas, honey, buttermilk, and oil. Drain apricots, discarding soaking liquid. Stir drained apricots into banana mixture along with toasted almonds. Stir in flour mixture until just combined.

4. Divide batter among loaf pans and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack and cool loaves in pans for 10 minutes. Turn out onto rack to cool completely.


Nutritional Information
Per 1/2-inch slice: 96 calories, 2.6g total fat (.3g saturated), 0mg cholesterol, 1.2g dietary fiber (.3g soluble), 17g carbohydrate, 2g protein, 83mg sodium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
10 1/2-inch slices per loaf

Prep Time
70