Banana Bread with Wheatgerm & Walnuts

Do not be scared off by the wheatgerm...it does not contain actual germs! The wheat germ is just the tiny part of the wheat kernel that contains an amazing about of nutrients & vitamins plus loads of potassium and iron.

This is a fantastic banana bread recipe from the Rebar Modern Food Cookbook - a great source for vegetarians or anyone who is into healthy food with a twist.


Ingredients and Preparation from Rebar Modern Food Cookbook: Yields 1 9"x5" Loaf

• 2 1/2 cups unbleached flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup wheatgerm, toasted
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 4 eggs
• 3 very ripe bananas
• 1/4 sour cream(or plain Greek yogurt)
• 3/4 cup walnuts, roasted and chopped

Pre-heat the oven to 350F. Butter and flour a 9"x5" loaf pan. Comine the flour, wheatgerm, baking powder, soda and salt in a small bowl and set aside.

In a large bowl, cream together the butter and sugars. blend in the eggs one at a time until well incorporated. Mash together the bananas and sour cream. Add one third of the flour mix into the creamed butter/sugar mix. Next, stir in the banana mash and mix thoroughly.  Add the remainder of the flour and mix on low until well combined, taking care not to overmix. Gently fold in the walnuts.

Pour the batter into the prepared pan, smoothing the top and bake for one hour or until an inserted toothpick comes out clean.  Cool the cake in the pan for 10 minutes, then run a knife along the edges and turn the loaf gently out. Cool on a wire rack.