Great for using up “past-it” bananas. A hit with kids & adults.
(… By Nigella Lawson, with adaptations)
1 cup dried apricots, packed (or other dried fruit)
⅔ cup orange juice (or water)
220g unsalted butter
2⅔ cups wholemeal plain flour (350g)
4 tsp baking powder
1 tsp bicarb soda
Pinch of salt
1½ cups brown sugar (245g)
2 oranges (zest only), removed with a zester or fine grater (optional, is still yummy without it)
2 cups very ripe bananas, mashed
1 cup mixed nuts, chopped, or use almond or macadamia meal
Raw sugar, to sprinkle.
Chop apricots: halve, then cut across about 5 times. Combine pieces in a pot with the orange juice or water. Bring to the boil, then remove from heat. Allow to rest until most of the liquid has been absorbed (about 1 hour).
Pre-heat oven to 160oC. Line two loaf tins (about 10cm X 20cm) with baking paper.
Melt butter, reserve.
Sift flour, baking powder, bicarb soda and salt into a bowl. Set aside.
In another, large bowl, cream butter and sugar and add orange zest. Beat eggs with a fork, and slowly mix in, then add bananas, apricots and nuts. Stir in flour mixture. Mix well.
Scrape mixture into loaf tins. Sprinkle with raw sugar. Bake until a skewer inserted into the middle of the breads comes out clean, 1 – 1 & 1/4 hours.
Cool, slice and eat!