Banana Bread-Not-Cake (nevermind, it's still cake)

I'm baking today, in between essay-writing sessions (4 pages on the Psalms for English 240--The Bible as Literature). Since school started we haven't been eating nearly as well, and today I'm trying to make meals  for the upcoming week: banana bread, baked beans, borscht . . . there's probably an alliterative poem right there. 

A couple of months ago, since I couldn't find a banana bread recipe that was
a) suitable for semi-regular breakfasting
b) a good keeper
c) comestible, in Tim's opinion
d) composed of cheap ingredients
e) reasonably nutritious
f) easy to make and clean up from
--I took some liberties. The following recipe is an amalgamation of Emily's hardcore banana bread, Alton Brown's banana bread, a couple of random internet recipes, and my desire to turn banana bread into clafoutis.

So. Preheat your oven to 375 F. Get out your big mixing bowl and mash together:

- 4 overripe bananas
- 2 eggs
- scant 1/2 cup olive oil or softened butter
- scant 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract

Stir in until just mixed:

- 1 cup whole wheat flour
- 1/4 cup wheat germ
- 1 and 1/3 cups rolled oats, blended into coarse powder or 1 cup oat flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda

Stir in:

1/2 cup chocolate chips and/or
1 cup whole blueberries

Pour into greased cake/loaf pan or muffin tins.  Bake until middle is no longer gooey. (It may be a long bake.)

Eat plain, or with butter. Store on the counter up to four days.

ETA: 1 banana, 1/4 cup wheat germ. I've changed this recipe slightly since first posting it, to make it a little bit healthier and a little bit more moist.