Inspired by a carton of apricot mango yogurt I had on hand, I came up with this recipe for a quick bread rich in apricots and bananas! A hit with The Toddler, he happily munched on it with his breakfast this morning.
Banana Apricot Bread
- 2 to 3 ripe bananas, mashed, 1 cup measured
- 2 ripe large apricots
- 6 ounces apricot yogurt (½ cup)
- 3 egg whites
- ½ cup brown sugar, packed
- 1 Tbsp pure vanilla extract
- 2 cups whole wheat pastry flour
- 1 tsp baking soda
- ½ tsp kosher salt
Preheat the oven to 350°, spray or lightly oil a bread loaf pan.
Pit the apricots and purée in a mini food chopper. Add them to a large mixing bowl with the mashed bananas, yogurt, egg whites, brown sugar and vanilla, whisk until smooth.
In a medium bowl whisk the dry together, add the dry to the wet and stir till just mixed. Scrape into the prepared pan, smooth out and bake for about 50 minutes, until golden on top and a toothpick comes out clean. Turn out on a cooling rack, let cool fully before slicing. Store covered.
Makes 1 loaf.