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Maddalena Fuller


Banana Nut Apricot Bread

1/3 cup soft butter
2/3 cup sugar
1-2 eggs
1.5 cups banana pulp
1 + 3/4 cups flour
2 + 1/4 tsp double acting baking powder
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup of diced dried apricot bits

Preheat the oven to 350 degrees and bake for approximately 1 hour. Cool before slicing.

I like to sneak out of bed early to make banana bread for breakfast. It is quick with no fuss and fills the kitchen with a warm, wholesome smell – which is particularly helpful for masking the smell of the party the night before. The apricot provides a tasty twist to traditional banana bread, which is best eaten in bed, fresh from the oven, with butter.

To make this a complete breakfast you will  need a large glass of water and vitamins if you did have a party the night before, a coffee and a Globe and Mail.

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