- Stir together flour, salt, baking powder, baking soda and set aside.
- Cream sugar and softened butter together. Add eggs and mashed bananas; mix thoroughly.
- Stir in chopped nuts and add flour mixture all at once. Mix only until blended.
- Grease and flour loaf pan. Pour in batter, smooth top with a knife and bake at 325 degrees for 50 - 60 minutes. Let sit for 5 - 10 minutes, then gently remove from loaf pan and set on a rack to cool.
In saucepan, heat apricot preserves and sugar over low heat until the mixture begins to bubble. Put it through a sieve, then brush on bread while the apricot glaze is still warm. Sprinkle with a little chopped nuts. Let sit and cool until firm before slicing.
Place bread unwrapped in freezer for 10 to 15 minutes. Then wrap well and freeze.
Yield: 1 large loaf