Banana / Apricot / Amaretto Bread

Banana-Apricot Bread - Tray by Marcia Paul

Banana/Apricot/Amaretto Bread

I’ve developed this recipe and made this bread for many years.  It’s been very ‘forgiving’ as far as amount of mashed Banana — I’ve never had a flop.

I’ve included a Secret Step (below) — Use about one-third of the batter to serve as a ‘cushion’ to keep the Apricots from sinking to the bottom of the pan.  Enjoy!

Ahead of time….

8 or 10 plump Dried Apricots
1/4 cup Orange Juice

Slice/chop Apricots; soak in bowl with Orange Juice several hours or overnight.

Ingredients/Prep….

1-1/2 cup sifted Flour
3/4 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup (1 stick) Butter – Softened a bit
1 cup Sugar
2 Eggs
1 cup ripe Banana — Mashed
1 tbsp. Amaretto
1/2 tsp. Almond Extract

Procedure/Assembly….

Sift dry ingredients (Flour, Baking Soda, Salt) into small bowl — Set aside.

Prepare loaf pan – Grease with butter or spray.  Preheat oven to 350 degrees.

In large mixing bowl, beat Butter and Sugar till fluffy – Mix in Eggs, one at a time; stir in mashed Banana.  Shake in dry ingredients — Mix well; do not overbeat.

Secret Step:  Before adding remaining ingredients, pour about one-third of batter into prepared pan.  This will serve as a ‘cushion’ layer and help keep the Apricots from sinking to the bottom.

To the remaining batter, mix in the Apricots, Amaretto and Almond Extract — Mix well, then pour into pan over the ‘cushion’ layer.

Bake at 350 for 45 to 50 minutes.  Test for doneness.  After five or ten minutes, remove from pan, allow to cool.  Protect from hungry spouses and other marauders.

Note:  I never measure the Banana.  I simply mash two, or sometimes two-and-a-half Bananas.

Another Note:  I generally use less Sugar (3/4 cup works fine).

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