1 3/4 c. all-purpose flour
2/3 c. granulated sugar
1/2 c. golden raisins
1/2 c. dried apricots, chopped
1 tbsp. grated lemon peel
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs
2 med. size ripe bananas, mashed (1 c.)
1/2 c. butter, melted

Heat oven to 350 degrees. Grease three 6 x 3 1/2 x 2 inch loaf pans. Stir flour, sugar, raisins, chopped apricots, grated lemon peel, baking powder and salt in large bowl to mix well. Beat eggs, bananas and melted butter in second bowl with wire whisk or fork. When thoroughly mixed, spoon batter into prepared pans. Bake 40 minutes until wooden pick inserted in center of loaves comes out clean.

Cool loaves in pans on wire rack for 10 minutes, remove from pans and cool completely. If desired, brush tops of loaves with 2 tablespoons apricot preserves. Makes 3 small loaves.