Banana Bran Bread

• 1 1/2 c. sifted unbleached all-purpose flour (6 oz., 170g)
• 1/2 tsp. salt (if desired)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. dried apricots (3 oz., 85g)
• 3/4 c. sugar (5 1/2 oz., 155g)
• 2 large eggs
• 2 tsp. vanilla
• 1 stick unsalted butter (4 oz., 115g; at room temperature), cut into 6 pieces
• 4 small very ripe bananas (1 lb., 455g total), peeled and cut into 1-inch (2.5cm) chunks
• 1 c. All-Bran cereal
• 3/4 c. pecans (2 1/2 oz., 70g)

1. Adjust oven rack to lower third position and preheat oven to 350u0b0F (170u0b0C).
2. Generously butter 9 x 5 x 3-inch (23 x 13 x 8cm) loaf pan.
3. (Larger pan will yield flat, wide loaf; smaller pan will produce narrow, tall loaf.)
4. Insert metal blade and put flour, salt, baking powder, baking soda and apricots into work bowl. Pulse 6 to 8 times, in pulses lasting 1 second each, just until apricots are very coarsely chopped.
5. Remove and set aside.

flour, salt, baking powder, baking soda, sugar, eggs, vanilla, butter, very ripe bananas, allbran cereal, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=87718 (may not work)