Preheat oven to 400°F.

Sift together flour, wheat germ, sugar, salt, baking soda, baking powder in a large bowl.

Work banana into flour mixture until it resembles coarse meal.

Add raisins, cranberries and walnuts.

Make a well in the center of the flour mixture.

Add beaten egg and yogurt to well and mix in until dough is too stiff to stir.

Spread 1 cup of reserved whole wheat flour over flat surface.

Knead dough on floured surface just long enough to form a rough ball (do not over-knead).

Shape into a round loaf.

Transfer to greased pie plate (or cookie sheet).

Use a sharp knife and make an “X” on top of the loaf approximately ½” deep.

Bake approximately 40-45 minutes or until golden brown and bottom sounds hollow when tapped with a knife. Insert a knife or skewer into the center of the loaf to test—if knife comes out clean the bread has cooked completely (this is a dense loaf, so it’s important to insure that the center is done).

Transfer to rack to cool.