Apricot-Banana Quick Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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 Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 cup mashed ripe bananas |
1-2/3 cups king arthur unbleached 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 peel |
Directions:
1. 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 peel.
2. Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray.
3. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
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