Banana Apricot And Date Loaf Recipes

BANANA, APRICOT AND DATE LOAF

Banana, Apricot and Date Loaf image

Make and share this Banana, Apricot and Date Loaf recipe from Food.com.

Provided by newy65

Categories Breads

Time 1h5m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 9

Ingredients

2 cups sugar
1 cup dried apricot (chopped)
1 cup dates (chopped)
1/2 teaspoon bicarbonate of soda
2 cups water
90 g butter
4 cups self raising flour
2 eggs
3 ripe bananas (mashed)

Steps:

put sugar, water, dates,apricots, butter and bi-carb into a pot.
stir over low heat until butter and sugar is melted.
in a bowl place flour , mashed banana and eggs.
stir the pot mixture into the flour mixture, making sure to mix well.
place into two well greased and lined pan loaves.
bake at 190 degrees celcius, for 35 minutes test to make sure it is cooked in the middle.
ENJOY !
freezes really well !

DATE AND APRICOT LOAF

Date and Apricot Loaf image

Make and share this Date and Apricot Loaf recipe from Food.com.

Provided by Chickee

Categories Quick Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups self raising flour
180 g dates, diced
1 cup hot coffee
1 teaspoon vanilla
3/4-1 cup brown sugar
1 teaspoon cinnamon or 1 teaspoon mixed spice
2 eggs, lightly beaten
2 tablespoons butter, melted
80 g dried apricots, chopped
100 g walnuts, chopped

Steps:

Add dates to hot coffee and allow to soften and cool.
Add vanilla and butter to the date mixture.
In a separate bowl, mix flour with sugar and cinnamon. Make a well in the centre, add coffee mixture.
Mix through, add eggs and stir until just combined.
Add dried apricots and walnuts, stir through but do not overmix.
Bake in a loaf pan at 180 degrees (350) for one hour; if top browns too quickly cover with foil. Test with a skewer.

Nutrition Facts : Calories 290.5, Fat 8.5, SaturatedFat 2, Cholesterol 36.1, Sodium 34.7, Carbohydrate 50.2, Fiber 3.1, Sugar 26.8, Protein 5.7

APRICOT BANANA BREAD

Apricot Banana Bread image

Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. -Betty Hull, Stoughton, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf(16 slices).

Number Of Ingredients 12

Ingredients

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1/4 cup buttermilk
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped walnuts

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 197mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT-BANANA QUICK BREAD

Apricot-Banana Quick Bread image

Banana and apricots lend sugary flavor to this tasty quick bread, and the addition of wheat germ gives it a nutritional pop. "I like to serve it as an after school snack or as an afternoon tea bread." Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 cup mashed ripe bananas
1-2/3 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup finely chopped dried apricots
2 teaspoons grated lemon zest

Steps:

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon zest., Transfer to a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 168 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 150mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

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