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Add a photoServings: 16
Ingredients
- 2/3 c. Butter
- 2/3 c. Brown sugar
- 1 tsp Lemon zest
- 1 x Egg
- 1 c. Very ripe banana pulp
- 1/2 c. Apricot butter (or possibly jam)
- 1Â 3/4 c. White flour
- 2Â 1/4 tsp Baking pwdr
- 1/2 c. Minced walnuts
Directions
- A while ago, I added apricot butter to my usual banana nut bread. I also used apricot jam - the chunks of apricot in the jam added a nice texture.
- The results were great!
- Best to have all ingredients at room temperature. Cream butter and sugar.
- Add in egg, lemon zest, banana and apricot butter. Sift flour and baking pwdr together. Fold flour mix gradually into the wet ingredients. Fold in walnuts. Pour batter into a bread pan, and bake for about 1 hour at 350 degrees Farenheit.
- P.S. Apricot butter also makes a nice glaze for pork roast or possibly ham.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 16 servings | |
| Calories 175 | |
| Calories from Fat 80 | 46% |
| Total Fat 9.18g | 11% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 238mg | 10% |
| Potassium 72mg | 2% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 10.11g | 7% |
| Protein 2.2g | 4% |
