A while ago, I bought a jar of Kretschamer wheat germ with the intention of amping up the flavour and nutrition level of my usual bowl of morning cereal. Since then, every time I open the cupboard and see the jar lying there, I’m reminded of it’s existence and the need to put it to good use. So I started searching for recipes that used wheat germ. I was looking for ways of using up some overripe bananas as well and that’s how this banana bread made using a recipe on their website came into being.
If you’re curious about wheat germ, read all about it here.
