CHEF JEFF -- ONE BYTE AT A TIME: Banana-Apricot Nut Loaf

This is a step up from the traditional recipe.

Banana-Apricot Nut Loaf

1 cup all-purpose flour

¾ cup whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

¼ cup sugar

½ cup brown sugar (packed)

2 eggs

1 cup mashed bananas

¼ cup milk

¾ cup chopped dried apricots

½ cup chopped pecans

Combine flours, baking powder, soda, salt in bowl. Set aside. Cream butter; gradually add white then brown sugars, beating until light, fluffy. Add eggs one at a time, beating well. Beat in banana, milk. Stir in dry ingredients. Fold in apricots, pecans. Pour batter into greased, floured loaf pan. Bake in heated 350-degree oven until done, 1 hour.

Yield: Serves 12.

Approximate nutritional analysis per serving: 245 calories, 12 grams fat, 50 milligrams cholesterol, 4 grams protein, 32 grams carbohydrates, 2.4 grams fiber, 292 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.