• 1 ¾ C whole wheat pastry flour
  • 1/2 C wheat germ, toasted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Scant 1/2 tsp fine grain sea salt
  • 1/2 C unsalted butter
  • 1 C natural cane sugar or brown sugar
  •  large eggs
  • 2 tsp vanilla extract
  • 2/3 C banana chips, loosely chopped
  • 1 C chocolate chips
  • 2/3 C toasted walnuts, chopped


  1. Preheat oven to 375°F, racks in middle or upper-middle levels. Line two baking sheets with parchment paper.
  2. Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way. Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition. Do not stir too much. By hand, stir in the banana chips, chocolate chips and walnuts. Mix just until everything is evenly distributed.
  4. Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7-8 minutes, until barely golden on top and bottom.