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APRICOT-BANANA-ALMOND BREAD

Source of Recipe

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List of Ingredients

2-1/2 cups all-purpose flour
1 cup Quaker Oats® (quick or o
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup finely chopped dried a
1/4 cup plus 2 tablespoons unb
1 cup mashed ripe bananas
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1/3 cup packed light brown sug
2 large eggs
1/4 teaspoon almond extract



Recipe



1. Heat oven to 350° f. Spray bottom only of 9 x 5-inch loaf pan with
cooking spray. Coat bottom of pan with flour; tap out excess.
2. In large bowl, combine flour, oats, baking powder, baking soda and
salt; mix well. Add apricots and 1/4 cup almonds; mix well.
3. In medium bowl, whisk together bananas, buttermilk, oil, brown
sugar, eggs and extract until well blended. Add to dry ingredients all at
once. Stir just until dry ingredients are evenly moistened. (Do not
overmix; there should be lumps.) Pour into pan. Sprinkle with
remaining 2 tablespoons almonds.
4. Bake 55 to 65 minutes or until golden brown and wooden pick
inserted in center comes out clean. Cool 10 minutes in pan on wire
rack. Remove bread from pan. Cool completely on rack.
5. Wrap cooled bread tightly in aluminum foil and store up to 3 days at
room temperature. For longer storage, label and freeze.


Servings: 18

prep time: 10 Minutes • cook time: 1 Hour • chill time: 30 Minutes •
time to table: 1 Hour 40 Minutes