Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (or spray sides and bottom of loaf pan).
In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the sugar/cinnamon mixture; set aside.
In a small bowl, combined the mashed bananas, chopped pecans and chopped apricots; set aside.
In another bowl, combine the flour, whole-wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
In the bowl of your electric mixer, cream together the yogurt, honey, and eggs. Add the flour mixture until dry ingredients are moistened (do not over beat). Fold in the banana mixture.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) loaf.
Banana Oatmeal Yogurt Bread Recipe: https://whatscookingamerica.net/Bread/BananaOatmealBread.htm