Preheat oven to 325F. Grease a 9x5x3-inch loaf pan. Cream sugar and shortening; mix in eggs thoroughly. Combine bananas and buttermilk. Sift dry ingredients together; add alternately with banana mixture to creamed mixture. Stir in whole wheat flour, apricots and walnuts; pour into greased pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Crack in top of bread after baking is characteristic. Posted to Bakery-Shoppe Digest V1 #416 by Shelley Sparks
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|Serving Size: 1 Serving (1677g)|
|Recipe Makes: 1|
|Calories from Fat: 1245 (28%)|
|Amt Per Serving||% DV|
|Total Fat 138.3g||184 %|
|Saturated Fat 38.5g||192 %|
|Monounsaturated Fat 45g|
|Polyunsanturated Fat 41.1g|
|Cholesterol 2142.7mg||659 %|
|Sodium 1779.4mg||61 %|
|Potassium 3570.1mg||94 %|
|Total Carbohydrate 740.6g||218 %|
|Dietary Fiber 33.7g||135 %|
|Sugars, other 706.9g|
|Protein 111.6g||159 %|
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Calories per serving: 4517
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