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Banana Apricot Nut Bread Recipe
|All purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Mashed ripe banana||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3412 Calories from Fat 1206
% Daily Value*
Total Fat 136 g208.8%
Saturated Fat 38.1 g190.7%
Trans Fat 0 g
Cholesterol 338.9 mg
Sodium 2181.3 mg90.9%
Total Carbohydrates 499 g166.4%
Dietary Fiber 31.8 g127.3%
Sugars 246.9 g
Protein 60 g119.8%
Vitamin A 88.2% Vitamin C 1.3%
Calcium 70.1% Iron 107.7%
*Based on a 2000 Calorie diet
In a separate bowl, combine banana, milk, egg, and butter; stir into the dry ingredients just until well blended.
Pour batter into a greased 4 1/2 by 8 1/2-inch loaf pan.
Bake in a 350° oven for 1 hour and 15 minutes, until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
(Or bake 1 hour in a 9 by 5-inch pan, or 45 minutes in 2 pans, each 3 3/4 by 7 3/8 inches.) Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.