Banana-Apricot Bread

By Hklbrries

Serve warm with Tangerine-Cream Cheese (recipe in collection).

Ingredients

• 4 tbsp poppy seeds
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2/3 cup nonfat dry milk
• 1/3 cup wheat germ
• 3 eggs, beaten
• 1/2 cup safflower oil
• 1/2 cup molasses
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 3 medium-size bananas, mashed
• 3/4 cup orange juice
• 1/2 cup raisins
• 1/2 cup chopped dried apricots
• 1/2 cup chopped walnuts
• 1/2 cup slivered almonds

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 F. Oil 2 loaf pans, 9-by-5-inches. Sprinkle each pan with 2 tablespoons poppy seeds; tilt pans to coat bottoms and sides.

In a large bowl, combine flour, baking powder, baking soda, dry milk, and wheat germ

In a separate bowl, combine eggs, oil, molasses, honey, and vanilla. Add the mashed bananas and orange juice. Add to the flour mixture, and stir just until the flour is moistened. Stir in raisins and apricots. Pour into the loaf pans. Sprinkle the top of one loaf with the chopped walnuts, the other with the slivered almonds.

Bake about 1 hour. The loaves are done when their centers are firm if pressed lightly with fingertips. Cool slightly in pans; then, remove from pans and cool completely on wire racks.

When cool, wrap tightly in foil wrap. The bread is best when stored in the refrigerator 2 to 3 days before serving. Serve warm with Tangerine Cream Cheese.