Banana Apple Nut Bread

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Nice change from the usual. Note on frozen bananas: we toss overripe bananas directly into the freezer, skin on. They will keep for a few months, however the skins will turn black and they will be mushy when thawed. This is also good when subbing dried apricots for the apple.

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Steps

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Preheat oven to 350f.

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Butter and flour a loaf pan.

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Scrape bananas from their skins , mash and pour lemon juice over.

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Cream butter and sugars til light , add eggs and vanilla , beat until fluffy.

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Fold in sifted dry ingredients alternately with milk.

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Fold in bananas , apples and nuts.

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Mixture should be pretty thick if it seems too thin , sift flour by teaspoonfuls over mixture and stir.

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Spoon into pan , thump bottom of pan on bench a few times to settle , smooth top and bake for 50 minutes.

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Top should be golden brown and sound hollow when lightly thumped.

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Ingredients

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butter, sugar, brown sugar, eggs, plain flour, salt, baking powder, allspice, bananas, pecans, dried apple, milk, vanilla, lemon juice