Date and apricot banana bread

1. Preheat your oven to 350 deg F and prep a loaf pan with cooking spray and line it with parchment paper so that the parchment overhangs the long edges by at least 2 inches.

2. In a medium bowl, whisk together the flour, baking powder, salt.

3. In a separate bowl, weigh and mash the bananas with a fork or whisk. Set aside.

4. Chop the dates and apricots into 1/2 inch pieces, set aside.

5. In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time and mix until combined. Add the vanilla. & Sour cream. Mix to combine.

6. Slowly add the dry ingredients and mix until just combined. Fold in the chopped dates, apricots and the banana — mix until just combined.

7. Pour into prepared pan and bake in the center of the oven for 60 – 65 minutes or until a toothpick comes out clean from the center. remove from oven and allow to cool in the pan for 10 minutes before removing (by the parchment flaps) to a cooling rack.

8. Cool completely before slicing and serving. To store: place in an airtight container or wrap tightly in plastic wrap and keep for up to 5 days at room temperature.