Fruity banana bread
MAKES 10 TO 12 SERVINGS
4 ounces, or 1/2 cup packed, dried apricots
1/3 cup orange juice
Nonstick cooking spray or vegetable oil, for greasing pan
1/4 pound, or 1 stick, unsalted butter
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
Finely grated zest of 1 orange (colored portion of the peel)
2 large eggs
1 cup or about 3 medium, mashed, very ripe bananas
1/2 cup mixed nuts, chopped
1 tablespoon turbinado sugar or granulated white sugar
Using kitchen shears, cut each apricot in half lengthwise. Holding halves together, cut four or five times crosswise. In a small saucepan, combine apricot pieces and orange juice. Bring to a boil, then remove from heat. Allow to rest until apricots have absorbed most of the liquid, about 1 hour.
Heat oven to 325 degrees. Place a baking sheet in oven. Spray or oil a 9x5-inch loaf pan and, if desired, line with parchment paper. Melt butter in a microwave oven or small saucepan; reserve.
In a mixing bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large bowl, blend together reserved butter, 3/4 cup sugar and orange zest. Mix in eggs one at a time, then mashed bananas, apricots and nuts. Stir in flour mixture 1/3 at a time, stirring well after each addition.
Scrape dough into pan, and sprinkle with turbinado sugar. Bake until a toothpick inserted into center comes out clean, 1 to 1-1/4 hours. Place pan on a rack to cool.
To serve, remove from pan, and slice thinly. Serve at room temperature.