Banana and Apricot Bread

What you need

• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• 1/2 cup dried apricots, roughly chopped
• 1/2 cup walnuts, roughly chopped
• 1/4 cup oil
• 2 eggs
• 2 cups plain flour
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 3 ripe bananas, mashed
• 3/4 cup caster sugar

How to make it

1. COMBINE the bananas, eggs and oil. Sift the flour, cinnamon and bicarbonate of soda together. Add to the banana mixture with the sugar, apricots and walnuts, stir until well combined.
2. POUR into a lined 21 x 11cm loaf tin. Bake at 160°C fan-forced for 1 hour, or until an inserted skewer comes out clean. Cool on a wire rack.
3. SERVE warm with a spread of PHILLY.