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Fruity Banana Bread

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)
Baking paper
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)
4 eggs
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!

2 thoughts on “Fruity Banana Bread

  1. I am keen to make this banana bread, but there are two problems – my six foot plus teenage boys home for the holidays. Bananas don’t even get to ripen fully and they wolf them down along with everything else that doesn’t move (although they are eyeing off my ducks). Maybe i’ll try hiding some bananas so they can ripen!

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