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Apricot overabundance

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emmisme Jul 3, 2008 02:19 PM

What do you think of using apricot puree in place of the mashed bananas called for in a banana bread/cake recipe? Have you tried it? I just hate to waste ingredients and am hoping someone out there has done this substitution. Thanks for any input!

  1. todao Jul 3, 2008 03:35 PM

    Never substituted apricots but peaches worked pretty well, measure for measure, so I don't see why apricots wouldn't.

    1. firecooked Jul 3, 2008 05:05 PM

      I have never done the substitution you mention, but I did make apricot jam for the first time... enough that we can eat in a month or so, so I didn't go to the bother of canning. Just used 2 parts apricots to 1 part sugar plus lemon juice (I used 3 cups of chopped appricots and juice of 1/2 a lemon). I boiled for 45 minutes or so... quite yummy! and easy.

      1. e
        emmisme Jul 3, 2008 08:56 PM

        Update... I used my standby banana cake recipe and replaced the banana with apricot puree. Results? Meh! I'm calling it a mystery cake because the flavor is unidentifiable. Tastes nothing like apricots. Tomorrow's project... cobbler. I'm hoping for better results. Wish me luck.

        3 Replies
        1. re: emmisme
          Emme Jul 3, 2008 09:43 PM

          I'd say that the flavor of apricots mellows with cooking and heating. Bananas don't seem to have that property.. If anything, I'd say bananas develop a new, more robust flavor when cooked as the sugars tend to caramelize differently than those in apricots... at least that's my theory.

          Good luck tomorrow!

          1. re: Emme
            512window Jul 4, 2008 07:02 PM

            You need to add some lemon juice with the apricot puree to liven up the flavor. Even better is using dried cots in banana bread instead of raisins.

          2. re: emmisme
            goodhealthgourmet Jul 4, 2008 03:56 PM

            good luck with the cobbler! if i had all those apricots, i think i'd do a tart, with a nice, light custard and a layer of apricots on top, brushed with a thinned-out apricot jam for a sweet & shiny glaze.

            just a suggestion for next time, perhaps.

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            anzu Jul 4, 2008 03:32 PM

            I've used persimmon puree in an oatmeal-like cookie with great results. Can you do something similar with apricot?

            1 Reply
            1. re: anzu
              goodhealthgourmet Jul 4, 2008 03:57 PM

              sounds excellent - but persimmon has a much stronger flavor than apricot so i think you might have the same blandness issue that occurred with the banana bread substitution.

              anzu, i'm stealing that idea when persimmons are back in season! ;)

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