My bananas were ripening faster than we could possibly eat them. I froze some and decided to use the rest to make a healthy version of banana bread. I wanted a different taste so I added apricots. This bread comes out dense and moist and so delicious. My friend Nia, who was visiting, said it tasted just right.

2 cups whole wheat pastry flour or whole grain spelt flour

2 cups banana, mashed

1/2 cup dairy-free milk (e.g. soy, almond, or rice)

½ cup turbinado sugar

13 cup apricots, dried

¼ cup sunflower oil

2 Tbs ground flaxseed

1 Tbs grated ginger

2 tsp aluminum-free baking powder

1 tsp coriander, ground

1 tsp vanilla flavoring

½ tsp sea salt

Preheat oven to 350 degrees. Grease loaf pan and set aside.  Combine flour, tapioca starch, sugar, baking powder, salt, and coriander. In another bowl combine mashed banana, milk, oil, ginger, and vanilla. Mix dry and wet ingredients together, fold in apricots. Spoon batter in prepared pan. Bake for 1 hr or until toothpick comes out clean; it’s cooked but if it has crumbs or batter on it, cook a little longer.

You may add ½ cup walnuts or pecans if you like nuts

If you have tapioca pearls but no tapioca starch, blend the pearls up and use that instead.

I love moist breads; they remind me of the kinds I ate when I was younger. Yummy!