Apricot banana bread is delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pans to give as gifts. I discovered the recipe in 1955 and have been making it since. from "Betty Hull of Stoughton Wisconsin"

Ingredients 

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 cup mashed ripe bananas (2 to 3 medium)

1/4 cup buttermilk

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup 100% bran cereal (not flakes)

3/4 cup chopped dried apricots (about 6 ounces)

1/2 cup chopped walnuts

Method 

In a mixing bowl, cream butter and sugar. Add eggs; mix well.

Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture.

Stir in bran, apricots and nuts. 

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.

Bake at 350° for 55-60 minutes or until a toothpick comes out clean. 

Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.