Apricot Banana Bread

This is my adaptation from Mom's (Jean Eborg) Best Darn Banana Bread Ever. It is very moist and does not dry out!

1 2/3 cups flour
1 tsp. Baking soda
¼ tsp nutmeg
½ tsp salt
1 cup plus 2 TBS sugar
2 eggs
½ cup oil
3-4 very ripe bananas –mashed
1-1/2 cups apricots - washed, pitted, and chopped fine
2 TBS sour cream
1 tsp vanilla
Optional - chopped pecans, walnuts, etc.

Preheat oven to 350 degrees Fahrenheit. Spray loaf pan lightly with cooking spray.

Sift together flour, soda, cinnamon, and salt. In another bowl, beat sugar and eggs until light and fluffy – about 10 minutes. Do not skip this part!

Drizzle in the oil mixing well. Add the mashed bananas, apricots, sour cream, and vanilla. Mix to combine. Fold in dry ingredients. Fold in nuts if used. Pour into bundt pan. Bake 45 – 60 minutes or until a knife comes out clean when run in the middle of the loaf.

Cool. Enjoy!