1 cup sifted all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2/3 cup nonfat dry milk powder
1/3 cup wheat germ
1/2 cup firmly packed brown sugar
1/4 cup chopped walnuts
1/2 cup unsalted, dry-roasted peanuts, chopped
1/2 cup raisins
1/2 cup vegetable oil
1/2 cup molasses
3/4 cup orange juice
2 medium size bananas, mashed
1/3 cup dried apricots, chopped
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 enough to chop coarsely. Pour mixture into bowl with dry ingredients. Stir just until all flour is moistened. Pour into 2 (7 1/2 x 4-inch) greased loaf pans (or can be baked in greased muffin pans in a moderate oven at 350 degrees F for 20 minutes. Half the recipe makes 3 cups of batter and 1 1/2 dozen muffins).
Bake loaves in a slow oven, 325 degrees F, for 1 hour until center is firm when pressed lightly with a finger tip. Cool slightly in pan on wire rack, then remove from pan and cool completely. When cool, wrap tightly and store overnight to mellow flavors.
Makes 2 loaves or 1 loaf and 18 muffins.