Hello! and happy Thursday. Super excited to share this delicious recipe with you all today — I mean, who doesn’t love banana bread??? But Date and Apricot banana bread?? Come on …its outta this world!
I think banana bread is one of the easiest and versatile recipes out there. you can add basically anything to it and its so good! The base line of this recipe is from the cookbook Weeknight Baking by Michelle Lopez from hummingbird high that I actually used earlier this week as well. So far I’ve been loving the book and enjoying all of the recipes there in. She has some very inventive recipes and some great tips!
I feel like this particular banana bread recipe is different because it calls for you to weigh the bananas rather than a cup measurement or the number of bananas. This makes the bread super moist and allows for a lighter fluffier texture throughout.
I also find that when adding anything into a bread like this it is best to toss the additions in a bit of the flour to help “suspend” them in the bread. That way they don’t all sink to the bottom of the loaf pan.
Any who — bottom line, go make this date and apricot banana bread and if you love it, buy Michelle’s book and become a weeknight baker yourself!
Want more banana bread recipes? Click here!
Date & Apricot Banana Bread
Slice into this delectable bit of fruit heaven — bananas, dates and apricots in one! Super easy to make, its sure to make your mornings a little bit sweeter.
- 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
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.
In a medium bowl, whisk together the flour, baking powder, salt.
In a separate bowl, weigh and mash the bananas with a fork or whisk. Set aside.
Chop the dates and apricots into 1/2 inch pieces, set aside.
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.
Slowly add the dry ingredients and mix until just combined. Fold in the chopped dates, apricots and the banana — mix until just combined.
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.
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.
You omitted the sour cream in your directions. I good baker would know what to do but I mixed it in when mixing in the eggs & vanilla. Im thankful that you share these recipes so just saying.
Oh my gosh! Thanks so much for telling me Andrea! I will update the recipe card right now! 🙂