Banana and Apricot Bread

Recipe by ImPat
READY IN: 1hr 20mins
SERVES: 10
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup dried apricot (135g/4 1/2oz roughly chopped)
  • 12
    cup sultana (85g/2 3/4oz)
  • 1
    cup unsweetened apple juice (low GI 250ml/8fl oz)
  • 2 14
    cups self-raising flour (stone ground 360g/12 oz)
  • 1
    teaspoon baking powder
  • 1
    teaspoon mixed spice
  • 12
    cup oat bran (unprocessed 70g/2 1/4oz)
  • 3
    tablespoons brown sugar (or low-calorie sweetner suitable for baking)
  • 2
    eggs (lightly beaten)
  • 1
    cup buttermilk (250ml/8fl oz)
  • 2
    tablespoons olive oil
  • 1
    cup mashed banana (just ripe 240g/7 2/3oz)
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DIRECTIONS

  • Preheat oven to 180C (350F/Gas 4).
  • Lightly grease and line a 10cm x 20cm (4inch x 8inch) loaf tin.
  • Put the apricots, sultanas and apple juice into a pan and bgring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
  • Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
  • Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
  • 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.
  • Set aside for 5 minutes before turning out on a wire rack to cool completely.
  • Serve the bread plain or with a low fat spread.
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