I wanted to use up some ripe bananas as well as some apricots I had bought for another recipe.  I went back to a recipe for Banana Nut Bread that I thought was good enough for the Ohio State Fair in 1987.  It didn’t win a ribbon, but it’s a great quick bread (not every entry in a fair wins a prize) and I adapted the recipe to add apricots and make 24 delicious muffins.


  • 3 eggs
  • 2 cups ripe bananas, pureed (3-4 medium bananas)
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup chopped walnuts
  • ½ cup chopped dried apricots*

*I bought some wonderful, moist apricots which did not have to be soaked.  If you have the very dry kind, rehydrate by pour scalding water over the fruit and let set covered for 20 minutes. Drain well and pat dry with a paper towel before using.

Preheat oven to 350 degrees F
Have two 12-cup muffin tins lined with Silicone or paper liners, or grease and flour cups.

In a large bowl, whisk the eggs, then add pureed bananas, oil, sugars and vanilla.  In a separate bowl, mix together the flour, soda, baking powder and salt.  Add to banana mixture, stirring just until all of the flour is absorbed.  Stir in chopped nuts and apricots.

Divide batter between the 24 muffin cups (about ¼ cup per section – an ice cream scoop works well for this).

Bake @ 350 degrees F for approximately 20 minutes until muffins are golden brown on top and a tester inserted in the center of one muffin comes out clean.

Let muffins rest in the tins for 5 minutes, then remove muffins to cool on wire racks. 

Yield:  24 muffins.  These muffins freeze very well.  Let thaw overnight, pop them in a cold oven, turn on oven and heat to 350 degrees F.  At that point, turn off the oven and remove the muffins to a rack.  They will taste as if they were freshly baked that morning.