Banana Bread with Sour Cream and Dried Apricots

Moist, cake-like, and baked to a golden brown, this banana bread is sure to please. The apricots add that little something that enhances the banana flavor. Serve warm with lots of butter!



2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. sugar
2 large eggs
1/3 c. vegetable oil
1 tsp. vanilla extract
2 large overripe bananas, mashed
8 dried apricots, chopped
1/2 c. sour cream

Heat oven to 350-degrees. Grease and flour a 9x5" loaf pan.

Whisk together the flour, baking powder, salt, baking soda and cinnamon in a large bowl. Set aside.

In another large bowl, whisk the eggs with sugar, oil and vanilla for a few minutes. Stir in the mashed bananas and sour cream, then add the apricots. Add the flour mixture and mix until just combined.

Pour the batter into the loaf pan and bake for about 45-50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

Cool for about 10 minutes, then turn out the loaf onto a cooling rack. Best cut with a serrated knife, especially when warm.