1 c. sliced almonds
3-4 extra ripe med. bananas, peeled
1 c. cooked, mashed pumpkin
3 eggs
1 1/2 c. sugar
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
1 c. vegetable oil

Generously grease 12 muffin pan cups and 2 (8 1/2" x 4 1/2") loaf pans. Puree bananas in blender (2 cups). Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine dry ingredients. Beat in 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 at 350 degrees for 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.