Banana Bread

A classic, with some nutritious adjustments.  It's also super easy, and comes out delicious even if you aren't exactly precise with your measurements (like, for example, when you have that extra banana turning black in the fruit bowl, or when the interrupters insist on stirring the dry ingredients and get what seems like about half of the flour out of the bowl and onto the counter).  And this is a great starter recipe for the kids.  Let them squish the bananas with their (thoroughly washed) little hands!  I usually double it and make two loaves or one loaf plus 16 muffins to freeze.

Banana Bread

Ingredients

• 2 large, very ripe bananas
• 1/4 c vegetable oil
• 2 large eggs
• 1/2 cup yogurt
• 1/4 cup milk
• 1 t vanilla
• 1/2 cup packed brown sugar
• 1 cup whole wheat flour
• 3/4 cup All Purpose flour
• 2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 c toasted wheat germ
• 1/4 c ground flax seed
• 1/4 cup chopped walnuts or pecans (optional, or add more or less to your family's taste)

Method

1) Preheat oven to 350 and grease one loaf pan or 16 muffin tins.

2) In large bowl, mash bananas with a fork, potato masher, or clean hands.  Add other liquid ingredients and brown sugar and stir to combine completely.

3) In separate bowl, mix all dry ingredients including nuts, if using.

4) Add dry to wet and mix thoroughly.  Don't over-mix.

5) Our into prepared pan and bake at 350 for 1 hour for loaf, about 20 minutes for muffins, or until top is golden brown and toothpick comes out clean.