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Whole-Grain Banana Bread


Yield

Makes 8 to 10 servings

Ingredients

1/4 cup plus 2 tablespoons wheat germ, divided
2/3 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed bananas (2 to 3 bananas)
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preparation

  1. Spray 1-quart casserole, soufflé dish or other high-sided baking pan with nonstick cooking spray. Sprinkle dish with 2 tablespoons wheat germ.
  2. Beat butter and sugar in large bowl on medium speed of electric mixer until fluffy. Add eggs, one at a time; beat until blended. Add bananas and vanilla; beat until smooth.
  3. Gradually stir in flours, remaining 1/4 cup wheat germ, baking soda and salt. Stir in nuts, if desired. Pour batter into prepared dish; place in slow cooker. Cover; cook on HIGH 2 to 3 hours or until edges begin to brown and toothpick inserted into center comes out clean.
  4. Remove dish from slow cooker. Cool on wire rack about 10 minutes. Remove bread from dish; cool completely on wire rack.

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