1 c. sliced almonds
3-4 extra-ripe medium bananas, peeled
1 c. cooked, mashed pumpkin
3 eggs
1 1/2 c. sugar
1 c. vegetable oil
5 c. all-purpose flour
1 tbsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. chopped dates
1 c. seedless raisins

Generously grease 12 muffin pan cups and 2 (8 1/2 x 4 1/2 inch) loaf pans. Puree bananas in blender (2 cups). Combine bananas, pumpkin, eggs, and sugar in mixer bowl. Beat in oil. Combine dry ingredients. Beat into banana mixture until just blended. Fold in chopped dates and raisins. Spoon 1/4 cup batter into each muffin pan cup; pour remaining batter into loaf pans. Bake muffins in 350 degree oven 25 minutes. Bake breads in 350 degree oven 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to complete cooling. Makes 12 muffins and 2 loaves of bread.