Banana Apricot Bread

Real Simple, 2004

MAKES 1 LOAF

    3 cups flour                                                   
    1 cup sugar                                                    
    2 teaspoons baking powder                                      
    1 teaspoon baking soda                                         
    1 teaspoon cinnamon                                            
    4 tablespoons chilled butter cut to sm. pieces                 
    1/2 cup chop pecans                                            
    1/2 cup chop dried apricots                                    
    2 mash very ripe bananas                                       
    1 cup buttermilk                                               
    2 eggs beaten     
                                            
hands-on time: 15 minutes/total time 75 minutes
Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse cnimbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATIONS-. Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.