1 c. flour
1 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
2/3 c. nonfat dry milk powder
1/3 c. wheat germ
1/2 c. firmly packed brown sugar
1/4 c. chopped walnuts
1/2 c. unsalted dry roasted peanuts, chopped
1/2 c. raisins
3 eggs
1/2 c. vegetable oil
1/2 c. molasses
3/4 c. orange juice
2 med. size bananas, mashed (1 c.)
1/3 c. chopped dried apricots

Combine flours, salt, soda, baking powder, dry milk, wheat germ, sugar, nuts and raisins in a large bowl; blend thoroughly with pastry blender or fork. Whirl eggs in container of electric blender until foamy. Add oil, molasses, orange juice and bananas, whirling after each addition. Add apricots; whirl just to chop coarsely. Pour mixture into bowl with dry ingredients. Stir just until all flour is moistened.

Pour into two 7 3/8 x 3 5/8 x 2 1/4 inch grease loaf pans. Bake in a slow oven at 325 degrees for 1 hour until center is firm when pressed lightly with fingertip. Cool slightly in pan on wire rack, then remove from pan and cool completely. When cool, wrap tightly and store overnight to mellow flavors. May be baked in greased muffin pan cups in a moderate oven at 350 degrees for 20 minutes. Half the recipe makes 3 cups batter and 1 1/2 dozen muffins.