Banana & Apricot Loaf
Recipe: #18892
May 08, 2015
Categories: Breads, Lunch, Fruit, Apricot, Banana, Australian, Add it in the lunch box, Kid Pleaser, Baby Shower, Easter, Potluck, Oven Bake, No Eggs, Vegetarian, Quick Breads, Kid's Lunches, Kosher Dairy more
"A nice loaf for the lunch box! Walnuts could be left out and any dried fruit used. I have not added the soaking time in with cooking time. Yields 1 loaf"
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1032 g)
- Calories 2333.9
- Total Fat - 60.8 g
- Saturated Fat - 10.5 g
- Cholesterol - 49.6 mg
- Sodium - 1177.5 mg
- Total Carbohydrate - 416.8 g
- Dietary Fiber - 43.1 g
- Sugars - 176.6 g
- Protein - 71.6 g
- Calcium - 575 mg
- Iron - 52.2 mg
- Vitamin C - 160.5 mg
- Thiamin - 4.4 mg
Step by Step Method
Step 1
Put the bran flakes, sultanas, apricots, sugar and milk into a bowl and mix well. Leave to soak for an hour.
Step 2
Preheat oven to a moderate heat.
Step 3
Grease and line a loaf pan (10 x 21cm). Add the banana and walnuts to the soaking mixture and fold in the sifted flour. Mix well and put mix into the loaf pan. (The mixture will be stiff). Smooth the top of the loaf and sprinkle with oats.
Step 4
Bake for one hour or until a skewer inserted into the centre of loaf comes out clean.
Step 5
Cool loaf on wire rack.
Step 6
When cold slice and serve with butter.
Tips & Variations
No special items needed.
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