Tea time, a wonderful ritual, keeps the family from getting peckish before dinner and gives us an opportunity to chat. We find banana bread a wonderful accompaniment to the tea (always served with at least three lumps of sugar and whitened with milk). This recipe can easily be adapted for muffins.
Using a mixer, cream the butter in a medium-size bowl, and add the white and brown sugar, blending until it reaches a smooth consistency. Add the bananas, then beat in the egg and yogurt.
In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Gradually add the flour mixture to the banana mixture and stir until moistened. (If you want to include nuts or chocolate chips, mix thoroughly into the batter.)
Butter a nine-inch loaf pan and dust it with wheat germ, coating the bottom and sides (for muffins, use muffin paper in a six-capacity tin for large muffins). Scoop the batter into the pan and bake at 350 degrees for about 45 minutes or until the bread is golden brown (the muffins will only take about 20 minutes). Let the banana bread thoroughly cool in the pan before removing and slicing.