Very Banana Bread

• 8 ounces whole wheat flour
• 3 ounces buckwheat flour
• 3 ounces oat bran
• 1 ounce flax seed meal
• 3 3/4 teaspoons baking powder
• 1/2 cup sugar (I always use organic golden cane sugar instead of white)
• 3/4 cup oil (I like olive in this recipe, but some might dislike the fact that the olive taste is perceptible)
• 4 large eggs
• 3 cups bananas, mashed
• 2 teaspoons grated lemon zest (optional)
• 1 1/4 cups nuts, chopped (optional)
• 5/8 cup dried apricot, chopped (optional)

1. Preheat the oven to 325u0b0F.
2. Grease and flour a 9"X13" (preferably pyrex) pan.
3. In a small bowl, whisk together the flours, bran, flax meal and baking powder.
4. Beat the eggs in a large bowl.
5. Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes.
6. Still beating, gradually add the oil.
7. When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic.
8. Add the dry ingredients in 3 additions, mixing until smooth after each addition.
9. Fold in the nuts and apricots, if using.
10. Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center.
11. Cook about 70 minutes, or until a toothpick comes out clean.
12. Cool 30 minutes, then unmold and finish cooling on a rack.

whole wheat flour, flour, bran, meal, baking powder, sugar, oil, eggs, bananas, lemon zest, nuts, dried apricot

Taken from www.food.com/recipe/very-banana-bread-423099 (may not work)