Apricot Banana Bread Recipe
Ingredients
| Dried apricots | 1 Cup (16 tbs), chopped | |
| Sherry | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 6 Tablespoon | |
| Grated rind of 1 lemon | ||
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Banana | 1/2 Cup (16 tbs), mashed | |
Directions
Preheat oven to 350°F (180°C).
Soak apricots in sherry for 1 hour.
Drain and discard sherry.
Sift flour, baking powder, baking soda and salt together twice.
Cream butter, lemon rind and sugar.
Beat in eggs one at a time.
Fold in fruits alternately with flour mixture.
Place mixture into a greased and lined loaf pan.
Bake for 1 hour or until cooked.
Cool on cake rack.
Ice if desired, with icing of your choice.
Soak apricots in sherry for 1 hour.
Drain and discard sherry.
Sift flour, baking powder, baking soda and salt together twice.
Cream butter, lemon rind and sugar.
Beat in eggs one at a time.
Fold in fruits alternately with flour mixture.
Place mixture into a greased and lined loaf pan.
Bake for 1 hour or until cooked.
Cool on cake rack.
Ice if desired, with icing of your choice.
Chef
