Apricot Coconut Banana Bread
Paula Nemzek for KCTS 9 Cooks
Basic banana bread gets a sweet makeover with the addition of dried apricots, coconut and walnuts. Delicious with sweet cream butter or cream cheese spread.
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan, or use three miniature loaf pans.
In a large bowl, combine the banana, sugar, cream, egg, butter, salt, baking soda, and baking powder, stirring until well combined.
Stir in flour, nuts, apricots, and coconut just until well-blended.
Pour batter into a prepared loaf pan, and bake for one hour, or about 45 minutes for miniature bread pans, until a knife inserted in the center of the loaf comes out clean.
On a wire rack, cool bread in the pan, then turn out on the rack to cool completely.
Cook’s note: Add chocolate or butterscotch chips to make this even richer.