Banana and Apricot Bread

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup oil
• 2 cups plain flour
• 1 teaspoon cinnamon
• 1 teaspoon bicarbonate of soda
• 3/4 cup caster sugar
• 1/2 cup dried apricots, roughly chopped
• 1/2 cup walnuts, roughly chopped
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese

1. Combine the bananas, eggs and oil.
2. Sift the flour, cinnamon and bicarbonate of soda together.
3. Add to the banana mixture with the sugar, apricots and walnuts, stir until well combined.
4. Pour into a lined 21 x 11cm loaf tin.
5. Bake at 160C fan-forced for 1 hour, or until an inserted skewer comes out clean.
6. Cool on a wire rack.
7. Serve warm with a spread of Philly*.

bananas, eggs, oil, flour, cinnamon, bicarbonate of soda, caster sugar, dried apricots, walnuts, philadelphia

Taken from www.kraftrecipes.com/recipes/banana-apricot-bread-104025.aspx (may not work)