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Apricot Banana Bread Recipe
|Chopped dried apricots||250 Milliliter (1 Cup)|
|Sherry||60 Milliliter (1/4 Cup)|
|All purpose flour||310 Milliliter (1 1/4 Cup)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2.5 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Butter||90 Milliliter (6 Tablespoon)|
|Grated lemon rind||1 Tablespoon|
|Granulated sugar||165 Milliliter (2/3 Cup)|
|Mashed banana||125 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 3334 Calories from Fat 768
% Daily Value*
Total Fat 87 g134.3%
Saturated Fat 49.9 g249.3%
Trans Fat 0 g
Cholesterol 616.5 mg
Sodium 2529.7 mg105.4%
Total Carbohydrates 599 g199.6%
Dietary Fiber 32.6 g130.6%
Sugars 300.7 g
Protein 54 g108.2%
Vitamin A 235.1% Vitamin C 36.4%
Calcium 101.7% Iron 134.2%
*Based on a 2000 Calorie diet
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.