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
INGREDIENTS
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
DIRECTIONS
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!