Ingredients
- 4 ounces (1/2 cup, packed) dried apricots
- ⅓ cup orange juice
- Nonstick cooking spray or vegetable oil, for greasing pan
- ¼ pound (1 stick) unsalted butter
- 1 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- Finely grated zest of 1 orange
- 2 large eggs
- 1 cup (about 3 medium) mashed very ripe bananas
- ½ cup mixed nuts, chopped
- 1 tablespoon turbinado sugar or granulated white sugar
- Nutritional Information
Nutritional analysis per serving (10 servings)
314 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 61 milligrams cholesterol; 269 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Using kitchen shears, cut each apricot in half lengthwise. Holding halves together, cut four or five times crosswise. In a small saucepan, combine apricot pieces and orange juice. Bring to a boil, then remove from heat. Allow to rest until apricots have absorbed most of the liquid, about 1 hour.
- Heat oven to 325 degrees. Place a baking sheet in oven. Spray or oil a 9-by-5-inch loaf pan, and if desired, line with parchment paper. Melt butter in a microwave oven or small saucepan; reserve.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, blend together reserved butter, 3/4 cup sugar, and orange zest. Mix in eggs one at a time, then mashed bananas, apricots, and nuts. Stir in flour mixture one-third at a time, stirring well after each addition.
- Scrape dough into pan, and sprinkle with turbinado sugar. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Place pan on a rack to cool. To serve, remove from pan, and slice thinly. Serve at room temperature.
Dining and Cooking