Makes 1 moist loaf.
| Amount | Ingredients | |
| 1 1/2 cups | overripe bananas (about 4 medium or 3 large) | |
| 2 | eggs | |
| 1 tsp | vanilla extract | |
| 1/3 cup | honey | |
| 1/3 cup | melted butter | |
| 1/4 cup | Baileys Original Irish Cream | |
| 1/4 tsp | salt | |
| 1 tsp | baking powder | |
| 1 tsp | baking soda | |
| 1/2 cup | wheat germ | |
| 1 cup | flour | |
| 1/8 cup | brown sugar (for a smooth crust) |
In a large bowl, mash bananas. Mix in eggs, vanilla, honey, melted butter, and Baileys. Add salt, baking powder, and baking soda and mix well.
Mix in wheat germ. Slowly and gradually add 1 cup of flour, mixing gently just enough until completely mixed. Consistency should be the same as a muffin batter. If bananas are not measured to 1 1/2 cups, vary the amount of flour by up to 1/4 cup to get desired consistency.
Poor mix into a buttered loaf pan. Sprinkle brown sugar on top for a smooth, even crust (otherwise, crust will split and may burn).
Bake in pre-heated oven at 350� F for 50 minutes. When done, knife inserted in center will come out clean. Cool in pan for 10 minutes, then turn out on rack to cool at least half an hour before slicing. (Bread continues to cook as it cools; do not slice too early as the bread will be clumpy and fall apart.)
Notes:
- Bananas must be extremely ripe (almost black all over), or else bread will not be sweet enough.
- Do not increase honey; makes loaf too heavy & dense. Add sugar or stevia to make it sweeter.
- Baileys tastes better than Kahlua.
- Wheat germ makes loaf a little nutty and less glucky than all flour.