Ingredients: |
Ingredients: 4 ounces (1/2 cup, packed) dried apricots
⅓ cup orange juice
Nonstick cooking spray or vegetable oil, for greasing pan
¼ pound (1 stick) unsalted butter
1 ⅓ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
Finely grated zest of 1 orange
2 large eggs
1 cup (about 3 medium) mashed very ripe bananas
½ cup mixed nuts, chopped
1 tablespoon turbinado sugar or granulated white sugar
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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. |
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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