Ingrédients pour Apricot Banana And Buttermilk Bread
- 2 cups Plain Flour
- Wholemeal Self Rising Flour
- 2 1/4 teaspoons Baking Powder
- 1 teaspoon Bicarbonate Of Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- Raw Sugar
- 1 cup chopped Dried Apricot
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 1/2 cups mashed ripe Banana (about 3-4 medium)
- 3/4 cup Granulated Sugar
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Comment préparer Apricot Banana And Buttermilk Bread
- Preheat oven to 350°F (180°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides to lift the bread out.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Stir in the sugar and chopped dried apricots.
- In a separate bowl, whisk together the buttermilk, vanilla extract, eggs, and mashed bananas until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
102g
Fat
3g
Carbs
13g
