A red apricot?  What?  What is a red apricot?  Tell me more….

Most of you may be used to seeing the golden variety of apricots in your grocery store beginning in late spring and throughout the summer.  Also, according to this website-  http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=3, it’s a darn good healthy choice as well.  I found this variety to be pleasing to the eye, quite tart and an all around great fruit to add to salads, oatmeal, and yes, one of my favorite banana bread recipes.

I’ve honestly never used apricots (especially red ones) in a baking recipe before.  I thought just the skin would be red and the flesh still golden on the inside, but it was more of an orange-red when I sliced into them.  Quite a nice surprise that also made for a pretty picture!

Doing a little research on red apricots also brought me to a recipe on this blog which I’m willing and inspired to try next time I have a fresh batch to use up!  Click on the title to see this cake recipe below:

Apricot Rose Pound Cake from Blahnik Baker

Image source: http://www.bestofthislife.com

I also thought the tartness of the apricots met the more mellow banana flavor head on, so I decided to tweak the bitter side with an addition of lemon icing and garnish!

Now, on to the recipe at hand!

This recipe was adapted from an original I found over at Handletheheat.com.  You can find it by clicking here! 

INGREDIENTS: 

• 1 1/4 cups flour  (Again, KING ARTHUR is the BEST!)
• 1/2 c cup sugar
• 1/4 c brown sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup pureed red apricots and 1/2 c sliced red apricots for garnish on top
• 2 large eggs
• 1/2 cup butter, melted & cooled
• 1/2 cup plain yogurt  OR 1/2 c natural/plain applesauce
• 1 teaspoon vanilla

Note:  Challenge butter is my favorite.  Make sure your fruit is fresh, and I prefer to use brown eggs.

Also, if you can get your hands on homemade vanilla, USE IT!  Or make your own.  Here’s a pretty stellar and easy source to make it:  Homemade Vanilla Extract. 

INSTRUCTIONS: 

Preheat oven to 350º F.  Grease a 9×5-inch loaf pan either with butter on a paper towel, or cooking spray.
In a large bowl whisk together the dry ingredients:  flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Then set aside.

Use a blender to puree the apricots.

 Pour into separate medium bowl.  In the same bowl whisk together the mashed bananas, eggs, butter, yogurt, and vanilla until combined. (I think using a fork is easier than a whisk).   Fold banana mixture into flour mixture until just combined, using a rubber scraper.
Bake for 55 minutes, until a toothpick comes out clean. Depending on your oven, you may need a few more minutes.   Cool 30 minutes in pan, then turn out onto rack to cool completely.

Lemon Icing: 

1 3/4 cups of confectioners sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter

Combine sugar and lemon juice and zest in a small bowl, using a fork.

Add the butter and microwave it for about 30-45 seconds.

Stir a bit more and let it set up for a few minutes before pouring over the cooled quick bread.

The lemon icing gives it just enough shiny glaze to make up for the dried out look and texture of quick bread.

Enjoy !   And as always, this recipe is so good, you’ll have nothing left but an empty plate!

-K