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Quick Banana Apricot Bread

Quick Banana Apricot Bread

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Quick Banana Bread recipe

YIELD

16 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR
sifted
2 ¼ 11
TEASPOONS ML BAKING POWDER
double-acting
½ 2.5
TEASPOON ML SALT
79
158
CUP ML SUGAR
¾ 3.8
TEASPOON ML LEMON ZEST
grated
1 1
EACH EACH EGGS
beaten
1 237
CUP ML BANANA PULP
ripe *
½ 118
CUP ML NUTS
broken
¼ 59
CUP ML APRICOTS
dried, finely chopped *

Directions

Preheat oven to 350℉ (180℃).

Sift together flour, baking powder and salt.

Blend shortening, sugar and lemon rind until creamy.

Beat in eggs and banana.

Add the sifted ingredients in about 3 parts to the sugar mixture.

Beat the batter after each addition until smooth.

Fold in nuts and apricots.

Place the batter in a greased 8½ x 8½ loaf pan.

Bake the bread about 1 hour or until done.

Cool before slicing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 439 23% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 313mg 13%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 10%
Sugars g
Protein 19g
Vitamin A 1% Vitamin C 1%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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