Rebar Banana Bread

This is yummy. I always end up with a mushy middle, but I think that's just me. Make sure to use a 9X5 pan - I dared to use a smaller one and ended up with banana bread all over the oven. From the rebar cookbook, of course.

1 1/2 c unbleached flour
2 t baking soda
2 t baking powder
1/4 t salt
1/4 c wheatgerm, toasted
1/2 c butter/margarine, softened
3/4 c brown sugar
3/4 c white sugar
4 eggs
3 very ripe bananas
1/4 c sour cream (or soy milk)
3/4 c walnuts, roasted and chopped

1. Preheat the oven to 350. Butter and flour a 9X5 loaf pan. Combine the flour, wheatgerm, baking powder, soda and salt in a small bowl and set aside.

2. In a large bowl, cream together the butter and sugars. Blend in the eggs one at a time until well incorporated. Mash together the bananas and sour cream. Add one third of the flour mix into the creamed sugar/butter mix. Next, stir in the banana mash and mix thoroughly. Add the remainder of the flour and mix until combined, taking care not to overmix. Gently fold in the walnuts.

3. Pour the batter into the prepared pan, smoothing the top, and bake for one hour or until an inserted toothpick comes out clean. Cool the cake in the pan for 10 mins, then run a knife along the edges and turn the loaf gently out. Cool on a wire rack.

Some yummy additions:

- chocolate chips
- toasted pecans
- chopped dates, raisins or cranberries
- fresh grated ginger
- lemon or orange zest