Fruity Banana Bread

• 4 ounces (1/2 cup, packed) dried apricots
• 13 cup orange juice
• Nonstick cooking spray or vegetable oil, for greasing pan
• 1/4 pound (1 stick) unsalted butter
• 1 13 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• Finely grated zest of 1 orange
• 2 large eggs
• 1 cup (about 3 medium) mashed very ripe bananas
• 1/2 cup mixed nuts, chopped
• 1 tablespoon turbinado sugar or granulated white sugar

1. Using kitchen shears, cut each apricot in half lengthwise.
2. Holding halves together, cut four or five times crosswise.
3. In a small saucepan, combine apricot pieces and orange juice.
4. Bring to a boil, then remove from heat.
5. Allow to rest until apricots have absorbed most of the liquid, about 1 hour.
6. Heat oven to 325 degrees.
7. Place a baking sheet in oven.
8. Spray or oil a 9-by-5-inch loaf pan, and if desired, line with parchment paper.
9. Melt butter in a microwave oven or small saucepan; reserve.
10. In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside.
11. In a large bowl, blend together reserved butter, 3/4 cup sugar, and orange zest.
12. Mix in eggs one at a time, then mashed bananas, apricots, and nuts.
13. Stir in flour mixture one-third at a time, stirring well after each addition.
14. Scrape dough into pan, and sprinkle with turbinado sugar.
15. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours.
16. Place pan on a rack to cool.
17. To serve, remove from pan, and slice thinly.
18. Serve at room temperature.

apricots, orange juice, nonstick cooking spray, butter, flour, baking powder, baking soda, salt, sugar, orange, eggs, bananas, mixed nuts, turbinado sugar

Taken from cooking.nytimes.com/recipes/7471 (may not work)