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.