Banana Apricot Nut Bread is a delightful apricot bread that is sure to please all who partake! It’s filled with sweet, plump bananas, luscious dried apricots, melt in your mouth coconut and crunchy pecans or walnuts — although any nut would suffice.
The taste is quite amazing and quite different from my Apricot Nut Bread, yet the mellow flavors are so wonderful and work great together. You can add cinnamon chips or butterscotch chips to get even more rich taste if you desire.
During the Christmas holidays of 1997, Shirley Lotts brought this satisfying dessert bread to my place of employment with a couple of other breads and several different kinds of Christmas cookies. It was an instant hit. I begged her for the recipe and I’ve never been disappointed. I’ve added a little more flour to the original recipe to keep the dough from overflowing the pan. I’ve also added coconut to the batter so it wouldn’t be too similar to my other apricot bread recipe. Additionally, I’ve increased the amount of apricots so they are the main theme of the bread rather than bananas.
If you’re ready to stop making the same old banana bread recipe consider trying this one. Apricots and coconut give extra zest to this recipe. This bread is so easy to whip up, too. You can have this ready to go in the oven in about 5-7 minutes. Your family will love the smell of this freshly baked bread permeating your house. Better yet, they will love sinking their teeth into this scrumptious bread!
Our family loves Banana Apricot Nut Bread, and we think you will too once you try it. Consider taking this great sweet bread to special occasion parties like bridal or baby showers, office parties, potlucks, or just serve it to your family for breakfast. I like making sweet breads like this as a side to a big main dish salad. While you can bake this bread in a regular bread loaf pan, it looks especially nice as a miniature loaf. We usually serve this bread with cream cheese, but it’s excellent served plain, too.
When I originally posted this delicious recipe in January 2013 I was still using an iPhone for a camera. My pictures were not very clear and even on the dark side. I recently remade Banana Apricot Nut Bread (January 2016) to serve to the guys who were painting and staining walls and cabinets in our new home (which we hope will be ready by the end of February 2016). They were delighted with these goodies and I’m sure you’ll love them too.
Banana Apricot Nut Bread is special! Bananas, apricots, walnuts, and coconut. . . What more could you ask for in a recipe?
Banana Apricot Nut Bread is filled with juicy dried apricots which provide spectacular flavor to a banana bread. We usually spread this bread with cream cheese.
Doesn’t Banana Apricot Nut Bread look yummy? Take along some of this excellent breakfast bread to your office for snacks and your co-workers will really appreciate you!
Here’s what I did.
I used these ingredients.
Place an egg, sugar, mashed banana and melted butter in a large mixing bowl.
Add half-and-half, baking soda, baking powder and salt. Whisk all ingredients together to combine well.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chopped walnuts or pecans, diced apricots and coconut. If you’d like to add cinnamon chips or butterscotch chips to the batter that will provide even more flavor.
Stir everything together with a wooden spoon.
Grease and flour miniature bread pans really well. Divide dough among three bread pans. Bake at 350 for about 45-50 minutes for miniature loaves and about 60-70 minutes for a large 9×5″ loaf pan, or until a knife inserted to the bottom of the pan comes out clean.
After cooling in pans about 30 minutes, remove to wire rack to cool completely.
Slice down with an electric knife to serve.
This is a delicious sweet bread. There are lots of apricots, coconut, pecans and bananas with every taste. Your family will love this bread for breakfast.
Banana Apricot Nut Bread is a great bread for holiday baking.
Try taking some of this wonderful bread to your next party or potluck. Everyone will want a piece.
Here’s the recipe.
BANANA APRICOT NUT BREAD
(Recipe adapted from Shirley Lotts, when I worked at First Presbyterian Church, Duncanville, TX)
- 2 ½ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup sugar
- 1 cup chopped dried apricots (6-oz. pkg.)
- ½ cup chopped walnuts
- ¾ cup mashed banana
- 1 cup coconut
- ½ cup milk, half-and-half or cream
- 1 egg
- ¼ cup Land O’ Lakes unsalted butter, melted
- In a bowl, combine the banana, sugar, cream, egg, butter, salt, baking soda, and baking powder with a whisk until well combined.
- Stir in flour, nuts, apricots, and coconut with a wooden spoon just until well blended.
- Pour batter into a well-greased and floured 9×5” loaf pan or 3 miniature bread pans.
- Bake at 350° for 1 hour to 1 hour 15 minutes for large pan and about 45-50 minutes for miniature bread pans, or until knife inserted to the bottom of the pan comes out clean.
This tasty sweet bread is great for holiday baking – but you can find the ingredients all year long so you can make this great bread any time.
In this close up view you can see the marvelous texture of Banana Apricot Nut Bread.
Your family will love Banana Apricot Nut Bread for special Saturday breakfasts.
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