preheat oven to F
Cup whole wheat flour
1/4 cup wheat germ
teaspoon baking soda
3/4 teaspoon salt
and 1/4 cups mashed bananas (appx. medium – this will vary)*
1/4 cup plain yogurt
1/2 cup butter
1/4 cup to 1/2 cup sugar (according to your personal preference)
1/2 cup raisins
(1/4 cup walnuts if you like — it tastes much better with )
The whole wheat flour must be as fine as white flour; coarser stone ground flour will not work in this recipe. The raisins are essential in order to absorb moisture and to prevent a “sad” line at the bottom of the bread.
. Grease an ” x ” x ” loaf pan
. In a small bowl, stir together the flour, wheat germ, baking soda, and salt. In another small bowl, combine bananas and yogurt.
. In a medium bowl, cream together butter and sugar; beat in egg. Gently add flour mixture alternately with banana mixture. Stir just until smooth. Stir in raisins.
. Turn into loaf pan and bake for to minutes, or until toothpick inserted in centre comes out clean.
. Loosen edges and turn out onto wire rack. Turn right side up and cool completely before slicing.
* if you don’t have quite enough bananas to make up the entire 1+1/4 cups called for, just make up the difference with additional yogurt!