Saturday, April 11, 2015

Banana Bread with Wheat Germ


My banana bread recipe is the perfect excuse to load up on extra bananas next time you are grocery shopping.

It is sweet and buttery with a few more ingredients than a traditional banana bread that make all the difference.  I use allspice to give it some sass and yogurt for added moisture.  Wheat germ gives the bread a healthy crunch and delivers a protein-packed punch of vital nutrients including Vitamin E, Folic Acid and Thiamin, to name a few.

I like other banana breads, sure.  But nothing beats these lovelies fresh out of the oven.  Crispy, crunchy on the outside, soft and warm on the inside, with pockets of sweetened bananas.  Oh baby!


Like I mentioned in my Half Pound Cake post, I love baking with my mini-spring form pans instead of regular loaf pan in order to get the extra surface area to crisp up.


Banana Bread with Wheat Germ

Ingredients

1 1/2 c wheat flour
1/2 c wheat germ
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 to 1/4 tsp allspice
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1 1/2 c mashed bananas (2 bananas)
1/3 c yogurt
5 tbsp melted butter, cooled
2 eggs, beaten
1/2 c white sugar
1/2 c brown sugar

Directions

Preheat oven to 350 degrees F and prepare your baking pan(s) with cooking spray.

Whisk together your dry ingredients (wheat flour through allspice) in a large bowl.

In a medium bowl, use a fork to mash your bananas, add the yogurt and mix together.  In another bowl, combine your eggs and butter, then add your sugars and mix until smooth.  Add the the egg-butter-sugar mixture to your yogurt and banana mixture.  Stir until combined, it will be a bit chunky.

Add your wet ingredients to your dry ingredients and fold until it is batter-like.  Distribute the batter evenly in to your prepared pan(s) and bake for 45 to 55 minutes or until toothpick comes out of the center of the bread clean.  Take the bread out of the oven and let cool slightly, or completely, on a wire rack before removing the bread from the pan.

*Since bake time depends on the oven, I tend to stick around the kitchen area when I bake so I can time it with my nose!  If I start smelling banana bread sooner than the bake time, I check on it.  Usually when it has a strong smell, it means it is done or close to done and you don't want to overcook.  This method has saved many a baked good!


This recipe will take your banana bread experience to the next level.  It is perfect as a dessert, a snack or toasted up for breakfast - enjoy!

2 comments:

  1. Yum sounds great! What do you think about adding walnuts?

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    Replies
    1. I will have to do that next time! I actually have walnuts in my pantry that need to be used up... Good idea!!

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