Friday, September 26, 2014

Wheat Germ Banana Bread with Almonds, Mulberries & Red Currants


It's National Breakfast month people and once again, one of my wacky French Macaron flavors have inspired a company to reach out to me. The peeps who represent Kretschmer Wheat Germ spotted my Wheat Germ French Macarons and contacted me about creating something with wheat germ for National Breakfast Month.


Wheat Germ French Macarons with Peanut Butter filling
I took a look at some of the lovely recipes they sent me and instead of gravitating toward the unusual, like usual, I decided to make Wheat Germ Banana BreadOf course I did groove it up a bit and added almond leaves, dried mulberries and red currants to the batter.



I loved how easy this recipe came together. No mixer required! If you have bits and pieces left over in your pantry, you can just throw them in. The original recipe called for 3/4 cup sugar. I was going to substitute brown sugar instead and then decided to leave out the sugar altogether. The result was great. The bread gets just enough sweetness from the mashed bananas and the toasted wheat germ deepens the flavor. If you like your banana bread sweeter, add 3/4 cup white or brown sugar to the dry ingredients.

I am already thinking about what else I can make with it.  Think about adding wheat germ to some of your dishes. According to the reps, "Wheat germ adds a warm, nutty taste to dishes, while boosting the nutritional value with a dose of folate, vitamin E, and zinc (just in time for the onset of fall colds!)."



Anyway, I loved this recipe. It's a great staple to use up those pesky overripe bananas and adds a lovely, healthy touch to any breakfast or brunch table.




Wheat Germ Banana Bread with Almonds, Mulberries & Red Currants


Ingredients:
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup Kretschmer Original Toasted Wheat Germ
  • 3/4 cup white or brown sugar*
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed bananas (about 3 to 4 small)
  • 1/4 cup canola or vegetable oil
  • 1/4 cup low-fat buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup dried red currants
  • 1/3 cup dried  mulberries
  • 1/3 cup almond leaves
*optional

Directions:


  • Preheat oven to 350° F. Grease bottom of 9 x 4-inch loaf pan.
  • In a large bowl, whisk together flour, wheat germ, salt, sugar* and baking soda. In separate bowl, whisk together mashed banana, oil, buttermilk, egg and vanilla.
  • In a separate bowl, combine the dried mulberries, dried mulberries and almond leaves.
  • Make a well in the center of flour mixture. Pour banana mixture into flour mixture and gently fold just until combined.
  • Add dried berry/almond mixture. Be careful not to over mix.
  • Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until a cake tester or toothpick inserted into the center comes out clean.
  • Set aside to cool on wire rack for 10 minutes. Remove bread from pan, inverting onto rack to cool completely, or slice and serve warm.
  • To store, wrap cooled bread tightly in plastic wrap or aluminum foil and leave at room temperature for up to 2 days or store in the refrigerator for up to 5 days.

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