1) Sift the self-raising flour and salt into a bowl. Rub in butter with fingers until the mixture reaches the breadcrumb stage. Stir in sugar. Mash bananas thoroughly and add to bowl with apricots and beaten eggs and mix to give a soft dropping consistency.
2) Spoon into a greased and lined 2lb/900g loaf tin and smooth over the top. Bake at 375F, 190C for 1 hour or until a skewer comes out clean.
3) Cool and remove the bread from tin before serving.
