Servings: Makes 2 loaves
Ingredients Vegetable-oil cooking spray3 1/2 cups all-purpose flour4 tsp. baking powder1 tsp. kosher or sea salt1/2 tsp. baking soda1/2 tsp. ground cinnamon1/8 tsp. freshly grated nutmeg11 Tbsp. (1 stick plus 3 Tbsp.) unsalted butter1 1/3 cups sugar4 large eggs at room temperature2 cups mashed ripe bananas (4 to 5 bananas)3/4 cup chopped toasted walnuts1 cup finely chopped dried apricots , tossed with 1 Tbsp. flour to separate1/3 cup diced crystallized ginger
Preheat oven to 350°. Spray bottom and sides of two 9" x 5" loaf pans with vegetable-oil cooking spray.
In a large mixing bowl, sift together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping sides of bowl occasionally. Beat in mashed bananas, scraping down sides of bowl once.
With mixer on low speed, add dry ingredients in 3 batches, beating just until flour disappears. Do not overmix. Using a rubber spatula, fold in walnuts, apricots, and ginger.
Divide batter between the 2 prepared pans. Bake until nicely browned and puffed at center of loaves, about 45 minutes; a toothpick should come out clean when inserted into center of each loaf. Transfer pans to wire racks; let bread cool in pans for 10 minutes. Remove bread from pans and cool completely on wire racks. Wrap loaves tightly with plastic wrap or place in resealable plastic bags with all air removed. For gift giving, wrap loaves in clear or decorative cellophane or wrapping paper and tie with a bow.