Whether you are in a hurry or ready to sit down and relax, banana bread will quell your hungry and give you comfort. Consider it for a lunchbox surprise, a portable breakfast or a sweet Sunday brunch treat. The ultimate indulgence? Banana bread for afternoon tea.

Ingredients

4 tbsp. butter or margarine
1/2 cup sugar
1/4 cup brown sugar
3 ripe bananas, peeled and chopped
1 egg
1/3 cup plain yogurt
2 cups unbleached white flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1 cup chopped pecans, walnuts, or chocolate chips (optional)
1/4 cup wheat germ

Directions

Using a mixer, cream the butter in a medium-size bowl, and add the white and brown sugar, blending until it reaches a smooth consistency. Add the bananas, then beat in the egg and yogurt.

In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Gradually add the flour mixture to the banana mixture and stir until moistened. (If you want to include nuts or chocolate chips, mix thoroughly into the batter.)

Butter a nine-inch loaf pan and dust it with wheat germ, coating the bottom and sides (for muffins, use muffin paper in a six-capacity tin for large muffins). Scoop the batter into the pan.

Bake at 350 degrees for about 45 minutes or until the bread is golden brown (the muffins will only take about 20 minutes). Let the banana bread thoroughly cool in the pan before removing and slicing.