Apricot Banana And Buttermilk Bread Recipe

This moist and delicious Apricot Banana Buttermilk Bread is a family favorite, perfect for school lunches or a quick breakfast. Made with wholesome ingredients and bursting with apricot and banana flavor, this recipe is easy to follow and yields a deliciously textured loaf. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 75 mins
Calories 197.3 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Apricot Banana And Buttermilk Bread 78

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Banana And Buttermilk Bread

  • 2 cups Plain Flour
  • 0 Wholemeal Self Rising Flour
  • 2 1/4 teaspoons Baking Powder
  • 1 teaspoon Bicarbonate Of Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 0 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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How to Make Apricot Banana And Buttermilk Bread

  1. 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.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. Stir in the sugar and chopped dried apricots.
  4. In a separate bowl, whisk together the buttermilk, vanilla extract, eggs, and mashed bananas until well combined.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. 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

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