Banana pineapple breakfast bread

MAKES 1 LOAF

1-1/2 cups whole wheat flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup wheat germ
1 cup ripe bananas, mashed
2 eggs, lightly beaten
1/4 cup unsalted butter, softened, or canola oil
1/3 cup plain yogurt
1/2 cup brown sugar
1 teaspoon freshly squeezed lemon juice
1/4 cup raisins
1/4 cups dates
1/2 cup dried pineapple
1/4 cup walnuts or pecans, chopped
1/4 cup slivered almonds

Preheat oven to 350.

In large bowl, sift together dry ingredients through salt Stir in wheat germ.

In another bowl, mix together bananas, eggs, butter or oil, yogurt, sugar and lemon juice. When mixture is smooth, gradually stir in dry ingredients. Add raisins, dates, pineapple and nuts; stir until combined. Pour into a buttered loaf pan and bake at 350 for 50 minutes or until a toothpick plunged into the center of the bread comes out clean.

Nutrition facts per 1/10 of cake: 280 calories, 13 g fat, 4 g saturated fat, 56 mg cholesterol, 36 g carbohydrates, 8 g protein, 243 mg sodium, 5 g fiber