Banana Apricot Walnut Bread

Per my usual procedure, I always assemble everything needed for a recipe to make sure I have all the ingredients and any tools for the job. (Note: there are no affiliate links in any of my blogs.)

• 1 cup mashed ripe banana
• 1/3 cup softened butter
• 2/3 cup granulated sugar
• 2 eggs
• 1/4 cup buttermilk*
• 1-1/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup wheat germ (or substitute with dry oatmeal)
• 3/4 cup finely chopped dried apricots
• 1/2 cup chopped walnuts

Roughly mash one to three bananas to make one cup.  In a large bowl cream the butter and sugar for five minutes until light and fluffy.  My Mother gave me a Sunbeam mixer many years ago which I set to ‘7-Cream’ medium speed.  Beat in the eggs thoroughly on high speed.

In a separate bowl, mix the mashed banana and buttermilk*.  In another bowl, whisk together the flour, baking powder, baking soda and salt.

Add the flour mix and banana mix alternatively three or four times to the creamed mixture, beating well with each addition.

Stir in at low speed or by hand the wheat germ (or oatmeal), apricots and nuts.

Pour into a 9×5 inch greased loaf pan.  Bake at 350 F for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan; finish cooling on a wire rack.

Slice and enjoy as a meal complement or as a dessert.  You can make any icing for the top if you wish, although Anita and I like desserts less sweet than most Americans.

*I usually do not have buttermilk on hand, but there are several easy substitutes you can find online.  My go-to is 1 tablespoon of white vinegar per cup of milk.  As this recipe only calls for 1/4 cup, I find 1 teaspoon works well.