Banana And Apricot Bread Recipes

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.

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Steps:

• Preheat oven to 180C (350F/Gas 4).
• Lightly grease and line a 10cm x 20cm (4inch x 8inch) loaf tin.
• Put the apricots, sultanas and apple juice into a pan and bgring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
• Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
• Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
• Spoon the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre.
• Set aside for 5 minutes before turning out on a wire rack to cool completely.
• Serve the bread plain or with a low fat spread.

Steps:

• Preheat oven to 350 degrees. Grease and flour three 2 x 5-inch pans or one 9 x 5-inch pan.
• Whisk together the flour, baking powder, salt, and baking soda, and set aside.
• In a large bowl, mix together butter and sugar on medium speed until light and fluffy. Beat in eggs, milk, and vanilla. At low speed, alternately beat flour mixture and mashed bananas into butter mixture. Stir in apricots and chopped nuts.
• Spoon batter prepared pan(s). Bake until golden brown and a wooden pick placed in the center comes out clean (about 40 minutes for small pans and 50 minutes for a large pan). You can place foil over the top for the last 15 minutes if the bread is becoming too brown.
• Note: The bread has a better flavor when it is wrapped and sits overnight (chilled or at room temperature).