- 120 g flour
- 120 g wholewheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 115 g butter, room temperature
- 100 g sugar
- 2 eggs
- 2-3 mashed overripe bananas
- 80 g dried apricot, diced
- 60 g walnuts, coarse chopped
Sift flour, salt, baking powder and baking soda.
Cream butter and sugar, add eggs and vanilla. Add flour and banana at low speed, at the end add walnuts and apricots.
Pour batter into buttered 23×13 cm loaf pan.
Bake in preheated oven for 50 to 55 minutes at 175C, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 5 minutes, then turn out onto a wire rack. Cool completely.
Wrap in plastic wrap and let 8 h , or overnight: this allows the banana flavor to really come through.