Spray oil, or butter two 8 1/2 x 4 inch loaf pan, then sprinkle the pans with sugar, flour, or bread crumbs.

Preheat the oven to 350 degree.

Add butter and sugar to a large mixing bowl mix on medium for 1 minute.

Add mashed bananas and mix until combined. It should look a bit curdled, however don't worry it will come together in the end.

Add eggs and mix until well combinded. About 30- 45 seconds

In a separate bowl mix together flour, baking powder, and salt.

Add 1/3 of the dry ingredients at a time to the wet ingredients mix until just combined.

Repeat until all the all the dry ingredients are just incorporated into the wet ingredients. Do not over mix it will make the bread tough.

Add chopped Apricots and pecans to the batter and fold in gently with a spoon or spatula until just combined.

Pour half of the banana bread batter into each of the prepared loaf pans.

Place both pans on a baking sheet and place into the oven for 45 minutes.

Place a toothpick or knife in the center of the loaf at the end of 45 minutes to check if it is fully cooked.

If it comes out clean it is done. If it does not come out clean allow it to bake an additional 3-5 minutes. And check with a tooth pick again.

Take the bread out of the oven and allow to cool completely on the counter.

Add the white chocolate to a medium sized bowl

Measure the heavy whipping cream out into a microwave safe measuring cup and microwave for 1 to 2 minutes. Watch carefully so that it does not boil over and make a mess.

Pour hot cream over the white chocolate and allow to sit for 5 minutes.

Add vanilla.

Wisk the white chocolate and cream until they are smooth.

Refigerate for 30 minutes to 1 hour or more. to thicken.

Drizzle over the top of the the banana bread and enjoy.