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8-10
Servings
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10 min
Preparation Time
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55 min
Cook Time
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Apricot Banana Bread bakes 55-65 minutes into a beautiful loaf and tastes even better. This is a fruity version of a classic is moist and delightful for you to try. Serve this with breakfast, brunch or at a party, it will surely be a hit.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup Quaker® Oats-Old Fashioned (uncooked)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup finely chopped dried apricots
- 1/4 cup plus 2 tbsp unblanched sliced almonds
- 1 cup mashed ripe bananas
- 1/2 cup low-fat buttermilk
- 1/3 cup vegetable oil
- 1/3 cup packed light brown sugar
- 1/4 tsp almond extract
- 2 eggs
Cooking Instructions
- Preheat oven to 350°F.
- Spray bottom only of 9x5-inch loaf pan with nonstick cooking spray.
- Coat bottom of pan with flour; tap out excess.
- In large bowl, combine flour, oats, baking powder, baking soda and salt; mix well.
- Add apricots and ¼ cup almonds; mix well.
- In medium bowl, whisk together bananas, buttermilk, oil, brown sugar, eggs and extract until well blended.
- Add to dry ingredients all at once.
- Stir just until dry ingredients are evenly moistened. (Do not overmix)
- Pour into pan.
- Sprinkle with remaining 2 tablespoons almonds.
- Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cover 10 minutes in pan on wire rack.
- Remove bread from pan.
- Cool completely on rack.
- Wrap covered bread tightly in aluminum foil and store up to 3 days at room temperature.
- For longer storage, label and freeze.
Key Products
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