Banana Apricot Nut Bread is one of those delightful vintage recipes that just makes the heart sing! This delicious sweet bread uses bananas, apricots, pecans and coconut. It makes three miniature loaves so it's perfect for breakfast or brunch, but especially good for the holidays and fall baking.
In a bowl, combine the banana, granulated 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 9x5” 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 or bamboo skewer inserted to the bottom of the pan comes out clean.
Notes
NOTE: Cinnamon chips or butterscotch chips can be added to the mixture for more flavor, if desired. Serve bread spread with softened or whipped cream cheese.