Date and apricot banana bread

0 piace 0 commenti Ricetta di Sara Meyer

Date and Apricot Banana Bread di Sara Meyer - Recipefy

2 Cups All Purpose Flour
1 tsp Baking Powder
1 tsp Kosher Salt
1/2 Cup Butter unsalted
1 Cup Brown Sugar packed
2 large Eggs
1/2 Cup Sour Cream you can also use Greek yogurt
1 tbsp Vanilla
12 Oz Ripe peeled bananas
1/2 Cup Dates Chopped
1/2 Cup Dried Apricots Chopped

Preparazione → 25 min

Cottura → 60 min

1. Preheat your oven to 350 deg F and prep a loaf pan with cooking spray and line it with parchment paper so that the parchment overhangs the long edges by at least 2 inches.

2. In a medium bowl, whisk together the flour, baking powder, salt.

3. In a separate bowl, weigh and mash the bananas with a fork or whisk. Set aside.

4. Chop the dates and apricots into 1/2 inch pieces, set aside.

5. In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time and mix until combined. Add the vanilla. & Sour cream. Mix to combine.

6. Slowly add the dry ingredients and mix until just combined. Fold in the chopped dates, apricots and the banana — mix until just combined.

7. Pour into prepared pan and bake in the center of the oven for 60 – 65 minutes or until a toothpick comes out clean from the center. remove from oven and allow to cool in the pan for 10 minutes before removing (by the parchment flaps) to a cooling rack.

8. Cool completely before slicing and serving. To store: place in an airtight container or wrap tightly in plastic wrap and keep for up to 5 days at room temperature.

breakfast, brunch, snack May 15, 2022 02:26

Autore: https://livinginsugar.com/2020/02...

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Sara Meyer
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Eugene, Oregon, United States