Apricot, Banana and Buttermilk Bread

• plain flour↗1 cup
• wholemeal self-rising flour↗1 cup
• baking powder↗1 teaspoon
• bicarbonate of soda↗1 teaspoon
• salt↗1 pinch

  (optional)

• ground cinnamon↗1 teaspoon
• raw sugar↗1⁄2 cup
• dried apricot↗1 cup

  diced

• buttermilk↗1 1⁄4 cups
• vanilla extract↗1 teaspoon
• eggs↗2
• ripe banana↗1 cup

  mashed (about 2 large bananas)

Step-by-step instructions

1. 1

   Preheat oven to 180ºC. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper.

2. 2

   Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots.

3. 3

   Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of dry ingredients. Using a metal spoon, gently fold egg mixture into dry ingredients until well combined.

4. 4

   Spoon mixture into prepared pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack to cool completely. Slice and serve.