Banana-Nut Apricot Bread


2 C sugar
1 C softened butter
5-6 ripe bananas, mashed 4 eggs well beaten
2 ½ C cake flour
2 t baking soda
1 t salt
1 C B&R Farms Dried Apricots, chopped
1 C chopped pecans or other nuts


Preheat oven 350F.

Cream sugar and butter until fluffy, add bananas, eggs and mix.

Add sifted dry ingredients.

Add to cream mixture.

Mix together, slowly adding apricots and nuts.

Pour into two lightly greased loaf pans and bake for 40-60 minutes or until toothpick comes out clean.

Cool before removing from pan.