Kristin's Kick Ass Banana Bread

I make a lot of things from scratch. Things that other people are more than happy to go to the store and purchase. Some of these things include yogurt, bread, jam and vanilla extract. I also grind my own meat using that grand old kitchen workhorse, the Kitchen Aid mixer (with grinder attachment). My reasons for doing this are rooted in bone-deep frugality and a desire to know precisely what is going into the things I consume on a regular basis. Plus, they all take so little time that it's almost silly not to. I will readily admit that I have help in the form of various kitchen electrics, but the satisfaction of digging into something for which you know every speck is unparalleled.

Every 3 or 4 months, I experience a banana kick. I eat 1 or 2 a day for several weeks at a time, but my freshness window is very narrow. I prefer them just yellow with no brown spots, so they tend to go by long before I get to them. My solution for this is simple and Luke hates it, but I wait for them to get completely brown on the counter and then I stow them in the freezer for later use in baking. When a day like today comes along, I pull a few of them out, let them thaw (either in the microwave for a minute or two or on the counter for an hour or so), cut the tops off with a pair of kitchen shears and squeeze them like a toothpaste tube into whatever recipe calls for them.

I came home today without any intention of baking until I realized that I had a couple of bananas on the counter that were ready for the freezer. Instead of popping them in there, I used them to make the title recipe, given to me by my friend and former coworker, Kristin.

Kristin's Kick Ass Banana Bread
(350* oven for up to an hour or, 20-30 mins. for muffins)

1 c. whole wheat flour
1 c. unbleached all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1/4 c. wheat germ
1/2 c. ground pecans (walnuts can also be used)
1/2 c. chocolate chips (optional)

2/3 c. vegetable oil (I use canola)
1 c. sugar
2 eggs
1/4 c. milk, sour cream or yogurt
3 or 4 mashed overripe bananas

Combine dry ingredients and set aside. Combine wet ingredients until well mixed and add to dry. Mix just until combined and our into prepared pan. Bake until toothpick or cake tester comes out clean.