Oatmeal-Banana Bread with Apricots and Ricotta

Preheat oven to 350ºF. Lightly grease then flour a 10x5x3-inch bread loaf. Tap out the excess flour and set it aside.

In a large bowl combine the flour, rolled oats, brown sugar, baking soda, baking powder, cinnamon and salt. Whisk to combine. Take about 2 tablespoons of this mixture and toss the diced apricots in it and set them aside.

In a medium bowl, mash bananas until they’re as smooth as possible. Add to it the egg, ricotta cheese, vanilla, and apricot preserves. Blend until smooth.

Mix the banana mixture into the dry ingredients. Fold the apricots into the mixture.

Pour the batter into the bread loaf and bake for about 40 minutes, or until the top turns lightly golden and a knife inserted into the center of the bread comes out clean.

While in the pan, allow the bread to cool for about 5 minutes on a wire rack. Carefully flip the pan over, placing your hand on the open side of the pan, and remove the bread. Allow it to cool completely on the wire rack.