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Current Recipe: Banana Bread with Wheat Germ & Walnuts

Description: Moist & sweet, freezes well.

• 2 1/2 cups (600mL) unbleached flour
• 2 tsp (10mL) baking soda
• 2 tsp (10mL) baking powder
• 1/4 tsp (1.2mL) salt
• 1/4 cup (60mL) wheatgerm, toasted
• 1/2 cup (120mL) unsalted butter, softened
• 3/4 cup (180mL) brown sugar
• 3/4 cup (180mL) white sugar
• 4 eggs
• 3 very ripe bananas
• 1/4 cup (60mL) sour cream
• 3/4 cup (180mL) walnuts, roasted & chopped

Pre-heat the over to 350F. Butter & flour a 9x5" loaf pan. Combine 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. Msh together the bananas and sour cream. Add one third of the flour mix into the creamed sugar/butter 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.

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