"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Banana Apricot Nut Bread Recipe

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This recipe for Banana Apricot Nut Bread, by , is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana C. Durham

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces (1/2 cup, packed) dried apricots

⅓ cup orange juice

Nonstick cooking spray or vegetable oil, for greasing pan

pound (1 stick) unsalted butter

1 ⅓ cups all-purpose flour

2 teaspoons baking powder

teaspoon baking soda

teaspoon salt

cup sugar

Finely grated zest of 1 orange

2 large eggs

1 cup (about 3 medium) mashed very ripe bananas

cup mixed nuts, chopped

1 tablespoon turbinado sugar or granulated white sugar

Directions:
Directions:
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. 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. In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, blend together reserved butter, 3/4 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. Scrape dough into pan, and sprinkle with turbinado sugar. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Place pan on a rack to cool. To serve, remove from pan, and slice thinly. Serve at room temperature.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
Recipe by Nigella Lawson, as published in The New York Times Cooking column.

Variations: Add dried cherries that have been soaked in Grand Marnier; or, add 1 cup chocolate chips to batter, just before pouring batter into pan.

 

 

 

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