1/2 c. shortening
1 c. sugar
2 eggs
1 c. peeled and finely chopped apple
1 c. mashed banana
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Peanut butter (optional)

Cream shortening; 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 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 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. Serve with peanut butter if desired. Yield: 1 loaf.

Recipe is easily doubled. I use Granny Smith apples picked by Matt and Meghan up in Elijay.