Directions:

Preheat your oven to 350.

To Puree the Apricots:

Rinse the Apricots, half them, and remove the stones, then Puree in a food processor until smooth.

In a large mixing bowl mash the banana.

Add 1½ cups of apricot puree, egg, sugar, and vanilla then mix.

Sift in flour and baking soda then mix until smooth.

Pour the batter into a 6-cup bundt pan that has been greased and floured.

Bake at 360 for 1 hour.

Then cool the cake for 10 minutes before removing it from the pan and placing it onto a wire rack.

Dust the cooled cake with powdered sugar.

Serve independently or make an apricot sauce by cooking heavy cream, sugar, pureed apricots, and lemon juice for about 5 minutes.

Pour this over the sliced cake for the extra apricot flavor. Enjoy!