Make a delicious loaf of Banana Apricot Date Bread for breakfast or a snack! Easy, low fat, and filled with dried apricots, dates and banana!
I love to bake loaves of bread, both sweet and savory, and have them around to enjoy for breakfast or as a snack / side dish. This bread takes about 15 minutes to pull together, and then into the oven it goes, so it’s simple to prepare!
Today I want to share a recipe I found in one of my old Weight Watcher cookbooks. I made a few slight changes to the original recipe and we really enjoy this bread, so it’s time to post the “how-to’s” on my blog.
The recipe (as written) will yield about 10 slices of bread, and does not call for a large amount of sugar. This bread gets most of its sweetness from the natural sugars that are present in dried dates and apricots, and one VERY RIPE banana!
A loaf of banana apricot date bread is really quite delicious, and I think you will enjoy it, too! Here’s how to make a loaf.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The “Dry” Ingredients
Measure all purpose flour, light brown sugar, baking powder, ground cinnamon and salt in a large mixing bowl. Stir well, to combine these ingredients.
Add finely chopped dried dates and apricots, and stir them into the flour mixture until the fruit is well-coated.
The flour coating will help the fruit to stay suspended in the bread dough and not fall to the bottom of the loaf.
Make The “Wet” Ingredients
In a separate bowl, combine a large egg, a VERY RIPE banana, and low-fat milk. The riper the banana, the more sweetness there will be!
Use a fork to fully mash the banana and mix it very well with the egg and milk. Add this mixture to the bowl of dry ingredients.
Use a spoon to stir together these ingredients. Yes, the dough will be fairly thick. Mix until it comes together.
Do not overmix, simply stir until all the wet and dry ingredients have been combined into a thick dough.
Time To Bake!
Generously spray or grease an 8″ x 4″ loaf pan on the bottom and sides. Spoon the thick bread batter into the pan, and spread, to evenly distribute it in the pan.
Bake the banana apricot date bread at 350°F. for between 45-55 minutes. When done, a toothpick inserted into the top/center of the loaf should come out clean, and the loaf will be golden brown on top.
TIP: Oven temps can vary quite a bit, so I recommend checking the loaf at 45 minutes, then cook more, if necessary.
Let the baked loaf cool in the pan for 3-4 minutes, then remove it from the pan, and let it cool on a wire rack.
Enjoy A Slice Of Banana Apricot Date Bread
Let the loaf cool for about 15 minutes before attempting to slice it, for best results. Slice and serve this delicious bread, and enjoy the chewy fruit filling!
Wrap any leftover slices well in plastic wrap, and store at room temperature for 2-3 days (for best freshness). This bread reheats well in the microwave (low temp.), and we enjoy it served slightly warm, with butter on top.
I hope you have the opportunity to make this delicious banana apricot date bread, and trust you’ll enjoy it as much as we do.
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
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Original recipe source: “Weight Watchers New Complete Cookbook” page 61, published in 1998 by Wiley Publishing
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a delicious loaf of Banana Apricot Date Bread for breakfast or a snack! Easy, low fat, and filled with dried apricots, dates and banana!
- 1¾ cup all purpose flour
- 3 Tablespoons light brown sugar (packed)
- 2¼ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 8 dried dates pitted, finely chopped
- 8 dried apricots pitted, finely chopped
- 1 large egg
- 1 large very ripe banana
- ¼ cup lowfat milk
Preheat oven to 350℉. Grease or spray bottom and sides of an 8" x 4" loaf pan. Set aside.
Stir flour, brown sugar, baking powder, cinnamon and salt in a large mixing bowl until combined.
Add chopped dried dates and apricots; stir them into flour mixture until fruit is well-coated. The flour coating helps the fruit stay suspended in the bread and not fall to the bottom of the loaf.
In separate bowl, combine egg, ripe banana, and milk. Use a fork to fully mash the banana; mix with the egg and milk. Add this to the flour mixture; stir only until combined (don't overmix); dough will be fairly thick.
Spoon batter into prepared loaf pan; spread, to evenly distribute it in the pan. Bake at 350°F. for between 45-55 minutes. When done, a toothpick inserted into the top/center of the loaf should come out clean; loaf will be golden brown. TIP: Oven temps can vary quite a bit, so I recommend checking the loaf at 45 minutes, then cook longer, if necessary.
Let loaf cool in the pan for 3-4 minutes, then remove it from the pan, and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy!
Here’s one more to pin on your Pinterest boards!