Banana and Apricot Bread
Created by ImPat on November 8, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 1h
- Recipe #15716
Ingredients
- 135 grams dried apricots (roughly chopped, 1 cup/1/2oz)
- 85 grams sultanas (3/4oz)
- 1 cup unsweetened apple juice (low GI 250ml/8fl oz)
- 2 1/4 cups self-rising flour (stone ground 360g/12 oz)
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 1/2 cup oat bran (unprocessed 70g/2 1/4oz)
- 3 tablespoons brown sugar (or low-calorie sweetener suitable for baking)
- 2 large eggs (lightly beaten)
- 1 cup buttermilk (250ml/8fl oz)
- 2 tablespoons oil (olive oil)
- 1 cup banana, mashed (just ripe 240g/7 2/3oz)
How to Make
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Step 1: Preheat oven to 180C (350F/Gas 4).
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Step 2: Lightly grease and line a 10cm x 20cm (4inch x 8inch) loaf tin.
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Step 3: Put the apricots, sultanas and apple juice into a pan and bring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
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Step 4: Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
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Step 5: Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
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Step 6: Spoon the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre.
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Step 7: Set aside for 5 minutes before turning out on a wire rack to cool completely.
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Step 8: Serve the bread plain or with a low fat spread.