Serves: 5
Total Calories: 609

vegetable shortening Solid or margarine
All-purpose flour
2 bananas medium-size ripe, mashed
1/2 cup carrot grated (use 1 or 2 medium carrots)
1/2 cup chunky peanut butter
1/2 cup honey
1/4 cup brown sugar packed
3 tablespoons vegetable oil
2 eggs
1 3/4 cups whole wheat flour
1/4 cup milk
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 teaspoon cloves ground
1/8 teaspoon salt
* Part two.
5, Serve plain or with jelly. Or spread slices with softened cream cheese.

1. Turn oven on to 325°. Grease the inside of a 9 x 5 x 3-inch loaf pan with shortening or margarine. Sprinkle a small amount of flour into pan and shake pan to coat all the sides. Turn upside down and tap to remove extra flour.

2. Place bananas, carrots, peanut butter, honey, brown sugar, oil and eggs in a large mixer bowl. Scrape out measuring cups well with a rubber scraper. Turn electric mixer on to low speed and beat ingredients for 1 minute. Turn mixer off.

3. Add whole wheat flour, milk, vanilla, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Turn electric mixer on to low speed and beat until ingredients are blended. Increase speed to medium and beat for 1 minute. Pour batter into loaf pan.

4. Bake for 45 to 65 minutes or until a toothpick stuck into the center comes out clean. Carefully remove from oven with hot pads. Place pan on a wire cooling rack for 10 minutes. Remove bread from pan. Wait until bread cools to room temperature beforeslicing.

*6. To store, wrap cooled bread in plastic wrap. Then wrap in foil and store on the counter in a cool, dry place.

High Altitude Adjustments: This recipe works as well at 6,000 feet as it does at sea level.

Nutritional Facts:

Serves: 5
Total Calories: 609
Calories from Fat: 197

More Recipes from the Marvelous Munchies Cookbook:
Cake Doughnuts
Muffins The Way You Like Them
Peanut Butter Bread
Raspberry Swirls
Soft Pretzels
Walnut Twist