Apricot Banana
Bread Jan
Peterson
½ c. butter or margarine 1
tsp. baking powder
2/3 c. sugar ½
tsp. baking soda
2 eggs ½
tsp. salt
1 c. mashed banana 1
c. 100% bran cereal (not flakes)
1/4 c. buttermilk 3/4
c. dried apricots (chopped)
1/14 c. flour ½
c. chopped walnuts
Cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine flour, baking powder, baking soda
and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9 x 5 x 3-inch loaf
pan. Bake at 350° for 55 to 60
minutes or until bread tests done. Cool
10 minutes before removing from pan.