Tuesday, March 24

Cinnamon Wheat Banana Bread

I have a substantial vat of wheat germ since I bought it for Aunt Elaine's hearty pancakes and with the health freakish intention of putting it my morning oatmeal. (However, that is less than savory). My wheat germ wealth being what it is, I'm throwing wheat germ into my baked goods. It's great once baked into muffins, breads or pancakes. Good source of fiber, gives a grainy heartiness....and is very crumbly. So I think the inclusion of wheat germ may warrant an additional egg, or maybe some olive oil? I'm not sure. Taylor agreed this bread was pretty good. And it doesn't even have sugar in it! All the bananas don't need added sugar but the original recipe called for it. If you're more interested in the sugar than in the mountain-man-esque wheat germ, substitute the 1/4 c. wheat germ for sugar.

Cinnamon Wheat Banana Bread
4 ripe bananas, mashed
2 eggs, beaten (I recommend 3)
1/4 c butter, melted
1 c whole wheat flour
1/2 c all purpose flour
1/4 c. wheat germ
1 1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 teaspoon cinnamon
Oven to 350. Grease or butter a 9 x 5 in bread pan. Add eggs and butter to mashed bananas in large bowl and mix. Combine all remaining dry ingredients separately and mix into banana mixture until completely moistened. Spread mixture into prepared pan and bake for 1 hour.

Modifications: 1/2 c. chopped walnuts or pecans would be extra delicious!


  1. Erin, because I'm always adapting recipes for the cholesterol conscious, I'd use evo instead of the butter.

    What a neat site you have here!

  2. Hi Aunt Elaine! Would you substitute the same amount without any other modifications? 1/4c. for 1/4c. ?

  3. Thanks for the taste today! It definitely is a hearty full bread, not a dessert bread. Very good!

  4. Erin, I am so eager to try these! I am a wheat-germ lover. ;o) If kept in the fridge, it maintains a nutty taste that I really like.

    Concerning wheat germ's nutrition, I think it's especially amazing that only 2T of wheat germ contains 8g of protein. As for folic acid, well, here's a link:


    Whoops! I think I got on the soap box! ;o)

  5. Thanks for that link, Grandma! I think it answered my question about why it's crumbly. I should add one to two tablespoons water for every 1/4.