1 c. sugar
3/4 c. butter, melted and cooled (1 1/2 sticks)
2 eggs
2 tbsp. apricot brandy
2 tbsp. almond liqueur
2 tbsp. kirsch
2 tsp. vanilla
1 c. mashed ripe bananas, about 2 med. to lg.
2 tsp. allspice
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. unbleached all purpose flour
1 (6 oz.) pkg. dried apricots, finely chopped
1 c. chopped nuts
1 tsp. cinnamon

Preheat oven to 350 degrees. Grease and lightly flour 9 x 5 loaf pan.

Combine sugar, melted butter, eggs, apricot brandy, almond liqueur, kirsch, and vanilla in large bowl. Mix until well blended, about 2-3 minutes. Stir in mashed bananas. Combine allspice, cinnamon, baking soda, baking powder, and salt in small bowl and mix into banana mixture blending until no lumps remain in batter. Fold in flour using spatula. Batter will be thick. Stir in chopped apricots and nuts. Spoon batter into pan and bake until tester inserted in center comes out clean, about 50-55 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on rack 2-3 hours. Wrap tightly in aluminum foil and store at room temperature for 2 days before serving.