Banana Apple Bread

This version of a banana bread is a little different with the addition of chopped apple. It’s a great way to take advantage of the lovely apples available in the fall season, and I really like the idea of serving it with peanut butter.

• ½ cup butter, softened to room temperature
• 1 cup sugar
• 2 eggs
• 1 cup peeled and finely chopped Granny Smith apple
• 1 cup mashed banana
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in apple and banana. Combine flour, soda, and salt; add to the creamed mixture, stirring just until blended. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 40- 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Yield 1 loaf.

Note: Serve with peanut butter, if desired.